Search results for "Dgge analysi"

showing 3 items of 3 documents

Bacterial communities in sediment of a Mediterranean marine protected area

2017

Biodiversity is crucial in preservation of ecosystems, and bacterial communities play an indispensable role for the functioning of marine ecosystems. The Mediterranean marine protected area (MPA) “Capo Gallo–Isola delle Femmine” was instituted to preserve marine biodiversity. The bacterial diversity associated with MPA sediment was compared with that from sediment of an adjacent harbour exposed to intense nautical traffic. The MPA sediment showed higher diversity with respect to the impacted site. A 16S rDNA clone library of the MPA sediment allowed the identification of 7 phyla: Proteobacteria (78%), Firmicutes (11%), Acidobacteria (3%), Actinobacteria (3%), Bacteroidetes (2%), Planctomyc…

0301 basic medicineMediterranean climateSettore BIO/07 - EcologiaGeologic SedimentsHydrocarbon-degrading bacteria030106 microbiologyMarine protected areaImmunologyBiodiversityBiologySettore BIO/19 - Microbiologia GeneraleMicrobiologyApplied Microbiology and Biotechnology03 medical and health sciencesDgge analysiGeneticsMarine ecosystemEcosystemMolecular BiologyEcosystemPhylogenyBacteriaEcologySedimentBiodiversityGeneral MedicineHydrocarbonsBacterial communitieMarine protected areaBacteriovoraxSettore AGR/16 - Microbiologia Agraria
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PCR-DGGE fingerprints of microbial succession during a manufacture of traditional water buffalo mozzarella cheese.

2004

D . E R C O L I N I , G . M A U R I E L L O , G . B L A I O T T A , G . M O S C H E T T I A N D S . C O P P O L A . 2003. Aims: To monitor the process and the starter effectiveness recording a series of fingerprints of the microbial diversity occurring at different steps of mozzarella cheese manufacture and to investigate the involvement of the natural starter to the achievement of the final product. Methods and Results: Samples of raw milk, natural whey culture (NWC) used as starter, curd after ripening and final product were collected during a mozzarella cheese manufacture. Total microbial DNA was directly extracted from the dairy samples as well as bulk colonies collected from the plates…

DNA BacterialElectrophoresisfood.ingredientFood HandlingMicroorganismColony Count MicrobialApplied Microbiology and BiotechnologyPolymerase Chain Reactionchemistry.chemical_compoundfoodStarterCheeseAgarFood microbiologyAnimalsFood scienceLactic AcidPCR-DGGEbiologyChemistrymeshophilic bacteriafood and beveragesStreptococcusGeneral MedicineBiodiversityRaw milkbiology.organism_classificationDNA FingerprintingLactic acidCulture Mediamozzarella cheeseMilkmicrobial diversity natural whey culture PCR–DGGE analysis product identity quality controlstarter effectiveness tracing system water buffalo mozzarella cheeseFood MicrobiologyBacteriaBiotechnologyMesophileSettore AGR/16 - Microbiologia AgrariaJournal of applied microbiology
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The occurrence of mycorrhizal fungi in Betula aetnensis Raf. roots: from ecological role to conservation strategies

2017

Betula aetnensis Raf. is an endemic tree species of particular conservation value. It only thrives in the north-eastern slopes of Mount Etna (Sicily), from 1200 to 2100 m a.s.l. This pioneer plant is able to begin primary succession on nutrient-poor and water-limited soils (C = 0.17%; N = 0.05 ‰; P2O5 = 4.1 ppm), where beneficial mycorrhizal fungi (MF) may play a crucial role. In order to investigate MF role in B. aetnensis, plant roots from natural sites and nursery grown specimens were analyzed for both ectomycorrhizal and endomycorrhizal structures. Typical structures of both symbiosis were detected by root staining and morphological observations. Ectomycorrhizae (EM) were more abundant …

mycorrhizal fungi Betula aetnensis DGGE analysis
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