Characterization of acetic acid bacteria in traditional acetic acid fermentation of rice vinegar (komesu) and unpolished rice vinegar (kurosu) produced in Japan

Applied and Environmental Microbiology

Volumn 67, Issue 2, 2001, Pages 986-990

  Nanda, K ^a   Taniguchi, M ^a   Ujike, S ^a   Ishihara, N ^a   Mori, H ^a   Ono, H ^a   Murooka, Y ^a  

^a OSAKA UNIVERSITY   (Japan)

Author keywords

[No Author keywords available]

Indexed keywords

ACETIC ACID; RIBOSOME DNA; VINEGAR;

MICROBIOLOGY;

ACETOBACTER; ARTICLE; BACTERIUM CULTURE; BACTERIUM IDENTIFICATION; BACTERIUM ISOLATION; DNA FINGERPRINTING; FERMENTATION; FOOD PROCESSING; JAPAN; NONHUMAN; POLYMERASE CHAIN REACTION; RANDOM AMPLIFIED POLYMORPHIC DNA; RICE; SEQUENCE HOMOLOGY;

ACETIC ACID; ACETOBACTER; DNA, RIBOSOMAL; FERMENTATION; INDUSTRIAL MICROBIOLOGY; JAPAN; ORYZA SATIVA; POLYMERASE CHAIN REACTION; RANDOM AMPLIFIED POLYMORPHIC DNA TECHNIQUE; RNA, RIBOSOMAL, 16S;

ACETOBACTER; ACETOBACTER PASTEURIANUS; BACTERIA (MICROORGANISMS); ENTEROBACTERIACEAE; NEGIBACTERIA; PROKARYOTA;

EID: 0035142624     PISSN: 00992240     EISSN: None     Source Type: Journal    
DOI: 10.1128/AEM.67.2.986-990.2001     Document Type: Article

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