Localization of active microorganisms in cheese by autoradiography.

Abstract:

:By using an autoradiographic technique, one can follow, during ripening of a cheese, the distribution, size, and metabolic activity of microcolonies. Fragments of cheese were labeled with [H]leucine, fixed, and mounted in epoxy resin. After exposure and development, sections were examined by optical microscopy. In Camembert cheese, bacterial microcolonies synthesized protein rapidly during the beginning of the ripening process. At the end of the ripening process, active bacterial clusters were scarcer and of two types: (i) large microcolonies with reduced labeling, and (ii) microcolonies having the same size as those observed at the beginning of the ripening process, but with slight or no labeling.

journal_name

Appl Environ Microbiol

authors

Reyrolle J,Letellier F

doi

10.1128/AEM.38.6.1162-1165.1979

keywords:

subject

Has Abstract

pub_date

1979-12-01 00:00:00

pages

1162-5

issue

6

eissn

0099-2240

issn

1098-5336

journal_volume

38

pub_type

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