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Characterization of bacterial populations in Danish raw milk cheeses made with different starter cultures by denaturating gradient gel electrophoresis and pyrosequencing

Food FermentationMicrobial ContaminationDifferent Starter CulturesBacterial PopulationsLactic Acid BacteriaGradient Gel ElectrophoresisFood MicrobiologyMicrobial EcologyFood BioprocessingMicrobiologyMedicineFood SafetyHealth Sciences