Culture-independent quantification of physiologically-active microbial groups in fermented foods using rRNA-targeted oligonucleotide probes: Application to pozol, a Mexican lactic acid fermented maize dough

Journal of Applied Microbiology

Volumn 87, Issue 1, 1999, Pages 131-140

  Ampe, F ^a,b   Ben Omar, N ^a   Guyot, J P ^a  

^a INSTITUT DE RECHERCHE POUR LE DÉVELOPPEMENT   (France)

^b Inst F de Rech Sci Devmt Coop   (France)

Author keywords

[No Author keywords available]

Indexed keywords

LACTIC ACID; OLIGONUCLEOTIDES; PHYLOGENETIC; PROBES; RNA;

FERMENTED FOODS; LACTIC ACID BACTERIA; LACTOCOCCUS; LEUCONOSTOC; MICROBIAL COMMUNITIES; MICROBIAL GROUPS; OLIGONUCLEOTIDE PROBES; PHYLOGENETICS; RIBOSOMAL RNA; SPONTANEOUS FERMENTATION;

FERMENTATION;

LACTIC ACID;

ARTICLE; BACTERIUM IDENTIFICATION; BACTERIUM ISOLATE; BACTERIUM ISOLATION; FERMENTATION; FOOD PROCESSING; LACTOBACILLUS; LACTOCOCCUS; LEUCONOSTOC; MAIZE; NONHUMAN; RNA HYBRIDIZATION;

BACTERIA (MICROORGANISMS); ENTEROBACTERIA; EUKARYOTA; LACTOBACILLUS; LACTOCOCCUS; LEUCONOSTOC; POSIBACTERIA; ZEA MAYS;

EID: 0032769501     PISSN: 13645072     EISSN: None     Source Type: Journal    
DOI: 10.1046/j.1365-2672.1999.00803.x     Document Type: Article

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