Characterization of Lactobacillus sake isolates from dry-cured sausages by restriction fragment length polymorphism analysis of the 16S rRNA gene

Journal of Applied Microbiology

Volumn 84, Issue 4, 1998, Pages 600-606

  Sanz, Y ^b   Hernandez M ^a   Ferrus M A ^a   Hernandez J ^a  

^a UNIVERSITAT POLITÈCNICA DE VALÈNCIA   (Spain)

^b INSTITUTO DE AGROQUÍMICA Y TECNOLOGÍA DE ALIMENTOS CSIC   (Spain)

Author keywords

[No Author keywords available]

Indexed keywords

DNA; GENE ENCODING; MEATS; PROBES; RNA;

'DRY' [; 16S RDNA; 16S RDNA SEQUENCING; 16S RRNA GENE; DNA-DNA HYBRIDIZATION; DRY-FERMENTED SAUSAGES; GENOTYPIC METHOD; LACTOBACILLUS SAKE; RESTRICTION FRAGMENT LENGTH POLYMORPHISM ANALYSIS; RESTRICTION FRAGMENT LENGTH POLYMORPHISMS;

ESCHERICHIA COLI;

ARABINOSE; MALTOSE; MELIBIOSE; RIBOSOME DNA; RNA 16S;

ARTICLE; BACTERIAL GENE; BACTERIUM ISOLATION; ESCHERICHIA COLI; FERMENTATION; GENETIC VARIABILITY; LACTIC ACID BACTERIUM; LACTOBACILLUS SAKEI; MEAT; NONHUMAN; PHENOTYPE; RESTRICTION FRAGMENT LENGTH POLYMORPHISM; RNA ANALYSIS; RNA GENE; TAXONOMY;

BACTERIA (MICROORGANISMS); ESCHERICHIA COLI; LACTOBACILLUS SAKE; LACTOBACILLUS SAKEI; POSIBACTERIA;

EID: 0031749764     PISSN: 13645072     EISSN: None     Source Type: Journal    
DOI: 10.1046/j.1365-2672.1998.00387.x     Document Type: Article

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