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Updated: Jan 26, 2026

DNA Electrophoresis Using Thiazole Orange Instead of Ethidium Bromide or Alternative Dyes
Published on: March 31, 2019
Graciela Font de Valdez1, Graciela Savoy de Giori1, Aida Pesce de Ruiz Holgado1
1Centro de Referencia para Lactobacilos (CERELA), Chacabuco 145, 4000 Tucumán, Argentina and Facultad de Bioquímica, Química y Farmacia, Universidad Nacional de Tucumán, Tucumán, Argentina.
An unusual orange-red color in Roquefort cheese is caused by specific bacteria. These pigmented strains, identified as related to Brevibacterium linens, appear after salting and thrive in specific conditions during ripening.
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