A statistical procedure for the analysis of microbial communities based on phenotypic properties of isolates

Journal of Microbiological Methods

Volumn 49, Issue 2, 2002, Pages 121-134

  Parente, Eugenio ^a   Ricciardi, Annamaria ^a  

^a UNIVERSITY OF BASILICATA   (Italy)

Author keywords

Diversity; Fermented sausages; Microbial community analysis; Multidimensional scaling; Sourdoughs

Indexed keywords

ANALYTIC METHOD; ARTICLE; BACTERIUM ISOLATE; BIODIVERSITY; CONTROLLED STUDY; DOUGH; FERMENTED PRODUCT; LACTIC ACID BACTERIUM; MEAT; MICROFLORA; NONHUMAN; PHENOTYPE; PRIORITY JOURNAL; STATISTICAL ANALYSIS; YEAST;

ANIMALS; BREAD; CLUSTER ANALYSIS; DATA INTERPRETATION, STATISTICAL; FOOD MICROBIOLOGY; LACTOBACILLUS; MEAT PRODUCTS; PHYLOGENY; STATISTICS; SWINE; YEAST, DRIED;

EID: 0036162106     PISSN: 01677012     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0167-7012(01)00355-4     Document Type: Article

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