Methods for the study of microbial communities in fermented foods;Métodos para el estudio de comunidades microbianas en alimentos fermentados

Revista Latinoamericana de Microbiologia

Volumn 45, Issue 1-2, 2003, Pages 30-40

  Díaz Ruiz, Gloria ^a   Wacher Rodarte, Carmen ^a  

^a UNIVERSIDAD NACIONAL AUTÓNOMA DE MÉXICO   (Mexico)

Author keywords

Fermented foods; Food ecosystems; Microbial communities; Microbial diversity; Molecular microbial ecology

Indexed keywords

NUCLEIC ACID;

BACTERIAL GROWTH; BACTERIUM CULTURE; DNA FINGERPRINTING; DNA LIBRARY; ECOLOGY; EXTRACTION; FERMENTATION TECHNIQUE; FOOD CONTROL; FOOD PROCESSING; FOOD SAFETY; MICROBIAL DIVERSITY; MICROFLORA; MOLECULAR CLONING; REVIEW; RIBOTYPING;

BACTERIA; BACTERIAL TYPING TECHNIQUES; DNA, BACTERIAL; DNA, FUNGAL; DNA, RIBOSOMAL; ECOLOGY; FERMENTATION; FOOD MICROBIOLOGY; FUNGI; HUMANS; IMMUNOBLOTTING; IN SITU HYBRIDIZATION; MYCOLOGICAL TYPING TECHNIQUES; PHYLOGENY; POLYMERASE CHAIN REACTION; POLYMORPHISM, RESTRICTION FRAGMENT LENGTH; RANDOM AMPLIFIED POLYMORPHIC DNA TECHNIQUE; RIBOTYPING; RNA, BACTERIAL; RNA, RIBOSOMAL, 16S; SEQUENCE ANALYSIS, DNA; SPECIES SPECIFICITY;

BACTERIA (MICROORGANISMS); MICROBIOTA;

EID: 19244374915     PISSN: 01874640     EISSN: None     Source Type: Journal    
DOI: None     Document Type: Review

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