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Use of propidium monoazide for selective profiling of viable microbial cells during Gouda cheese ripening

by Erkus, Oylum, Victor C.L. de JagerauthorWageningen University, Laboratory of Microbiology, Dreijenplein 10, 6703 HB Wageningen, The NetherlandsCentre for Molecular and Biomolecular Informatics, Radboud University Medical Centre, P.O. Box 9101, 6500 HB Nijmegen, The Netherlands, Renske T.C.M. GeeneauthorWageningen University, Laboratory of Food Microbiology, Bornse Weilanden 9, PO Box 17, 6700 AA Wageningen, The Netherlands, Ingrid van Alen-BoerrigterauthorNIZO food research BV, P.O. Box 20, 6710 BA Ede, The NetherlandsTop Institute Food and Nutrition (TIFN), Kluyver Centre for Genomics of Industrial Fermentation, P.O. Box 557, 6700 AN, Wageningen, The Netherlands, Lucie HazelwoodauthorNIZO food research BV, P.O. Box 20, 6710 BA Ede, The NetherlandsTop Institute Food and Nutrition (TIFN), Kluyver Centre for Genomics of Industrial Fermentation, P.O. Box 557, 6700 AN, Wageningen, The Netherlands, Sacha A.F.T. van HijumauthorNIZO food research BV, P.O. Box 20, 6710 BA Ede, The NetherlandsTop Institute Food and Nutrition (TIFN), Kluyver Centre for Genomics of Industrial Fermentation, P.O. Box 557, 6700 AN, Wageningen, The NetherlandsCentre for Molecular and Biomolecular Informatics, Radboud University Medical Centre, P.O. Box 9101, 6500 HB Nijmegen, The Netherlands, Michiel KleerebezemauthorNIZO food research BV, P.O. Box 20, 6710 BA Ede, The NetherlandsTop Institute Food and Nutrition (TIFN), Kluyver Centre for Genomics of Industrial Fermentation, P.O. Box 557, 6700 AN, Wageningen, The NetherlandsWageningen University, Host Microbe Interactomics Group, De Elst 1, 6708 WD Wageningen, The Netherlands, Eddy J. SmidauthorTop Institute Food and Nutrition (TIFN), Kluyver Centre for Genomics of Industrial Fermentation, P.O. Box 557, 6700 AN, Wageningen, The NetherlandsWageningen University, Laboratory of Food Microbiology, Bornse Weilanden 9, PO Box 17, 6700 AA Wageningen, The Netherlands
Year of Publication 2015
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