Measurement of pH micro-heterogeneity in natural cheese matrices by fluorescence lifetime imaging

Cheese, a product of microbial fermentation may be defined as a protein matrix entrapping fat, moisture, minerals and solutes as well as dispersed bacterial colonies. The growth and physiology of bacterial cells in these colonies may be influenced by the microenvironment around the colony, or altern...

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Detalles Bibliográficos
Autores principales: Burdikova, Zuzana, Svindrych, Zdenek, Pala, Jan, Hickey, Cian D., Wilkinson, Martin G., Panek, Jiri, Auty, Mark A. E., Periasamy, Ammasi, Sheehan, Jeremiah J.
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Frontiers Media S.A. 2015
Materias:
Microbiology
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4351631/
https://www.ncbi.nlm.nih.gov/pubmed/25798136
http://dx.doi.org/10.3389/fmicb.2015.00183

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4351631/
https://www.ncbi.nlm.nih.gov/pubmed/25798136
http://dx.doi.org/10.3389/fmicb.2015.00183

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