Identification, isolation and quantification of representative bacteria from fermented cassava dough using an integrated approach of culture-dependent and culture-independent methods

International Journal of Food Microbiology

Volumn 82, Issue 2, 2003, Pages 111-120

  Miambi, Edouard ^a   Guyot, Jean Pierre ^b   Ampe, Frédéric ^c  

^a U R R M ^*  (Congo)

^b INSTITUT DE RECHERCHE POUR LE DÉVELOPPEMENT   (France)

^c CNRS   (France)

Author keywords

Denaturing gradient gel electrophoresis (DGGE); Fermented cassava dough; Fingerprints; Inoculum dilution cultures

Indexed keywords

BACTERIAL DNA; RIBOSOME DNA; RNA 16S; STARCH;

ARTICLE; BACILLUS; BACTERIAL FLORA; BACTERIAL STRAIN; BACTERIUM CULTURE; BACTERIUM IDENTIFICATION; BACTERIUM ISOLATION; CASSAVA; CLOSTRIDIUM; CONTROLLED STUDY; DATA BASE; DENATURING GRADIENT GEL ELECTROPHORESIS; DNA DETERMINATION; DNA FINGERPRINTING; DNA SEQUENCE; ENRICHMENT CULTURE; FERMENTATION; FOOD ANALYSIS; LACTOBACILLUS; METHODOLOGY; MICROBIAL DIVERSITY; NONHUMAN; NUCLEOTIDE SEQUENCE; PEDIOCOCCUS; POLYMERASE CHAIN REACTION; PROPIONIBACTERIACEAE; QUANTITATIVE ANALYSIS; SEQUENCE ANALYSIS; SEQUENCE HOMOLOGY;

BACTERIA; COLONY COUNT, MICROBIAL; DNA FINGERPRINTING; DNA, BACTERIAL; DNA, RIBOSOMAL; ELECTROPHORESIS, POLYACRYLAMIDE GEL; FERMENTATION; MANIHOT; RNA, RIBOSOMAL, 16S;

BACTERIA (MICROORGANISMS); CLOSTRIDIUM; LACTOBACILLUS; MANIHOT ESCULENTA; PEDIOCOCCUS; PROPIONIBACTERIUM;

EID: 0037466413     PISSN: 01681605     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0168-1605(02)00256-8     Document Type: Article

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