Cluster analysis, richness and biodiversity indexes derived from denaturing gradient gel electrophoresis fingerprints of bacterial communities demonstrate that traditional maize fermentations are driven by the transformation process

International Journal of Food Microbiology

Volumn 60, Issue 1, 2000, Pages 91-97

  Ampe, Frédéric ^a   Miambi, Edouard ^b  

^a en Recherche Agronomique pour le   (France)

^b U Rech Sur Les Ressources M ^*  (Congo)

Author keywords

16SrDNA; Biodiversity; Denaturing gradient gel electrophoresis (DGGE); Lactic acid bacteria; Maize fermentation; Ogi; Poto poto; Pozol; Richness

Indexed keywords

ARTICLE; BACTERIUM DETECTION; BIODIVERSITY; BIOTRANSFORMATION; CLUSTER ANALYSIS; FERMENTATION; GEL ELECTROPHORESIS; LACTOBACILLUS DELBRUECKII; LACTOBACILLUS FERMENTUM; LACTOBACILLUS PLANTARUM; MAIZE; NONHUMAN; PH;

BENIN; CLUSTER ANALYSIS; COMET ASSAY; CONGO; DNA FINGERPRINTING; DNA, BACTERIAL; DNA, PLANT; ECOSYSTEM; FERMENTATION; MEXICO; ZEA MAYS;

BACTERIA (MICROORGANISMS); LACTOBACILLUS DELBRUECKII; LACTOBACILLUS FERMENTUM; LACTOBACILLUS PLANTARUM; POSIBACTERIA; ZEA MAYS;

EID: 0034666483     PISSN: 01681605     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0168-1605(00)00358-5     Document Type: Article

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