tpersonal thermal cycler (Biometra)
86
Structured Review
Biometra
tpersonal thermal cycler
Tpersonal Thermal Cycler, supplied by Biometra, used in various techniques. Bioz Stars score: 86/100, based on 1 PubMed citations. ZERO BIAS - scores, article reviews, protocol conditions and more
https://www.bioz.com/product/tgradient+or+tpersonal+cycler/cycler+thermal+tpersonal/pm41682986-44-16-19
Average 86 stars, based on 1 article reviews
Tpersonal Thermal Cycler, supplied by Biometra, used in various techniques. Bioz Stars score: 86/100, based on 1 PubMed citations. ZERO BIAS - scores, article reviews, protocol conditions and more
https://www.bioz.com/product/tgradient+or+tpersonal+cycler/cycler+thermal+tpersonal/pm41682986-44-16-19
Average 86 stars, based on 1 article reviews
tpersonal thermal cycler - by Bioz Stars,
2026-10
86/100 stars
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Polymerase Chain Reaction:Article Title: Identification of staphylococci and dominant lactic acid bacteria in spontaneously fermented Swiss meat products using PCR-RFLP. Article Snippet: Pathogenic, spoilage, and technologically important microorganisms were monitored in 21 spontaneously fermented Swiss meat products manufactured with meat fromwildlife or animals grown in natural habitat.. Thereby, PCRerestriction fragment length polymorphism (RFLP) on rpoB and 16S rRNA gene sequences provided a powerful tool for fast and accurate identification of the main microbial population.. Lactobacillus sakei and Lactobacillus curvatus dominated in fermented meat products followed by Staphylococcus species, which constituted 88.2% of all Gram-positive, catalase-positive cocci (GCCþ) with cell counts varying from 2.6 to 7.0 log cfu/g during maturation. Concentration Assay:Article Title: Identification of staphylococci and dominant lactic acid bacteria in spontaneously fermented Swiss meat products using PCR-RFLP. Article Snippet: Pathogenic, spoilage, and technologically important microorganisms were monitored in 21 spontaneously fermented Swiss meat products manufactured with meat fromwildlife or animals grown in natural habitat.. Thereby, PCRerestriction fragment length polymorphism (RFLP) on rpoB and 16S rRNA gene sequences provided a powerful tool for fast and accurate identification of the main microbial population.. Lactobacillus sakei and Lactobacillus curvatus dominated in fermented meat products followed by Staphylococcus species, which constituted 88.2% of all Gram-positive, catalase-positive cocci (GCCþ) with cell counts varying from 2.6 to 7.0 log cfu/g during maturation. |