Genetic diversity and involvement in bread spoilage of Bacillus strains isolated from flour and ropy bread

Letters in Applied Microbiology

Volumn 37, Issue 2, 2003, Pages 169-173

  Sorokulova, I B ^a,b   Reva, O N ^a,b   Smirnov, V V ^b   Pinchuk, I V ^a   Lapa, S V ^b   Urdaci, M C ^a,c  

^a Laboratoire de Microbiologie   (France)

^b ZABOLOTNY INSTITUTE OF MICROBIOLOGY AND VIROLOGY   (Ukraine)

^c ENITA de Bordeaux   (France)

Author keywords

B. subtilis; Bacillus licheniformis; Flour; RAPD PCR; Ropy bread

Indexed keywords

BACILLI; BACTERIOLOGY; BIODIVERSITY; FOOD MICROBIOLOGY; GENE ENCODING; POLYMERASE CHAIN REACTION; ROPE;

B.SUBTILIS; BACILLUS LICHENIFORMIS; BACILLUS STRAIN; BREAD SPOILAGES; FLOUR; GENETICS DIVERSITIES; ISOLATED STRAINS; POLYMORPHIC DNA; RANDOM AMPLIFIED POLYMORPHIC DNA-PCR; ROPY BREAD;

SPOILAGE;

DNA 16S; GENOMIC DNA;

BACTERIUM; GENETIC VARIATION;

ARTICLE; BACILLUS; BACILLUS LICHENIFORMIS; BACILLUS SUBTILIS; BACTERIAL COUNT; BACTERIUM IDENTIFICATION; BREAD; COLONY FORMING UNIT; FLOUR; FOOD CONTAMINATION; FOOD SPOILAGE; GENETIC VARIABILITY; NONHUMAN; NUCLEOTIDE SEQUENCE; POLYMERASE CHAIN REACTION; RANDOM AMPLIFIED POLYMORPHIC DNA; STRAIN DIFFERENCE;

BACILLUS; BACILLUS LICHENIFORMIS; BACILLUS SUBTILIS; BACTERIA (MICROORGANISMS); TRITICUM AESTIVUM;

EID: 0042268011     PISSN: 02668254     EISSN: None     Source Type: Journal    
DOI: 10.1046/j.1472-765X.2003.01372.x     Document Type: Article

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