Identification and characterization of lactic acid bacteria in ragi tape

World Journal of Microbiology and Biotechnology

Volumn 17, Issue 4, 2001, Pages 349-357

  Sujaya, I N ^a   Amachi, S ^b   Yokota, A ^a   Asano, K ^a   Tomita, F ^a  

^a HOKKAIDO UNIVERSITY   (Japan)

^b CHIBA UNIVERSITY   (Japan)

Author keywords

16S rDNA; Brem; Enterococcus; Lactic acid bacteria; Lactobacillus; Pediococcus; Ragi tape; Weissella

Indexed keywords

BACTERIUM IDENTIFICATION; FERMENTATION KINETICS; FOOD MICROBIOTECHNOLOGY; IMMUNOGLOBULIN VARIABLE REGION; INDONESIA; ISLAND; LACTIC ACID; PHENOTYPING; RIBOSOME DNA; RICE WINE; STARTER CULTURE;

EID: 0034899037     PISSN: 09593993     EISSN: None     Source Type: Journal    
DOI: 10.1023/A:1016642315022     Document Type: Article

References (35)

1. The microbial ecology of tape ketan fermentation
2. Simple rapid methods of cell wall analysis as an aid in the identification of aerobic coryneform bacteria
3. Taxonomic studies on some Leuconostoc-like organisms from fermented sausages: Description of a new genus Weissella for the Leuconostoc paramesenteroides group of species
4. Indonesian tape ketan fermentation
5. The genus Leuconostoc
6. The genus Enterococcus
7. Proposal to reclassify Leuconostoc oenos as Oenococcus oeni [corrig.] gen. nov., comb. nov
8. Tape fermentation
9. Microbiological studies of Indonesian fermented foodstuffs
10. Identification and characterization of Lactobacillus species isolated from fillets of vacuum-packed smoked and salted herring (Clupea harengus)
11. Request for an opinion. Conservation of the name Pediococcus acidilactici with DSM 20284 as the neotype strain and rejection of previous neotype strain NCDO 1859 (=IFO 3884 = DSM 20333 = ATCC 33314)
12. Genus Leuonostoc
13. Microflora in ragi and usar
14. The genus Lactobacillus
15. A millennium of fungi, food, and fermentation
16. Microbiology of oriental fermented foods
17. Lactic acid bacteria in muncha and ragi
18. Studies on the microorganisms in the ragi
19. Sake Yeasts
20. Identification and characterization of yeast isolated from Indonesian fermented food
21. The ratio of L-form to D-form of lactic acid as a criteria for the identification of lactic acid bacteria
22. A simplified key for identification of homofermentative Lactobacillus and Carnobacterium spp. from Meat
23. Identification of lactic acid bacteria by sequencing of 16S rDNA
24. Compilation of small ribosomal subunit RNA sequences
25. A simple method for the determination of stereoisomers of lactic acid by HPLC using anenantiomeric resolution column, and its application to identification of lactic acid bacteria
26. Molecular cloning of an inulin fructotransferase (depolymerizing) gene from Arthrobacter sp. H-657 and its expression in Escherichia coli
27. Transfer of Streptococcus faecalis and Streptococcus faecium to the genus Enterococcus nom. rev. as Enterococcus faecalis comb. nov. and Enterococcus faecium comb. nov
28. The genus Pediococcus with notes on the genera Tetragenococcus and Aerococcus
29. DNA fingerprinting and electrophoretic karyotyping of Japanese isolates of rice blast fungus
30. Hot-loop test for the determination of carbon dioxide production from glucose by lactic acid bacteria
31. Indigenous fermented foods in which ethanol is a major product
32. Heterogeneity of plant-associated Streptococci as characterized by phenotypic features and restriction analysis of PCR-amplified 16S rDNA
33. Occurrence and growth of lactic acid bacteria in wine