Succession of bacterial and fungal communities during a traditional pot fermentation of rice vinegar assessed by PCR-mediated denaturing gradient gel electrophoresis

International Journal of Food Microbiology

Volumn 109, Issue 1-2, 2006, Pages 79-87

  Haruta, Shin ^a   Ueno, Shintaro ^b   Egawa, Isao ^a   Hashiguchi, Kazunori ^b   Fujii, Akira ^b   Nagano, Masanobu ^b   Ishii, Masaharu ^a   Igarashi, Yasuo ^a  

^a UNIVERSITY OF TOKYO   (Japan)

^b Sakamoto Brewing Co Ltd   (Japan)

Author keywords

Microbial succession; PCR DGGE; Rice vinegar

Indexed keywords

ACETIC ACID; RNA 16S; STARCH; VINEGAR;

ACETOBACTER; ACETOBACTER PASTEURIANUS; ALCOHOL PRODUCTION; ARTICLE; ASPERGILLUS ORYZAE; BACTERIAL FLORA; BACTERIUM ISOLATION; CONTROLLED STUDY; DENATURING GRADIENT GEL ELECTROPHORESIS; FERMENTATION; FOOD BIOTECHNOLOGY; FUNGUS; LACTIC ACID BACTERIUM; MICROFLORA; NONHUMAN; NUCLEOTIDE SEQUENCE; PHYLOGENY; POLYMERASE CHAIN REACTION; SACCHAROMYCES;

ACETIC ACID; ACETOBACTER; ASPERGILLUS; ELECTROPHORESIS, AGAR GEL; FERMENTATION; FOOD MICROBIOLOGY; LACTOBACILLUS; ORYZA SATIVA; POLYMERASE CHAIN REACTION; RNA, BACTERIAL; RNA, FUNGAL; SACCHAROMYCES;

ACETOBACTER; ACETOBACTER PASTEURIANUS; ASPERGILLUS ORYZAE; BACTERIA (MICROORGANISMS); FUNGI; LACTOBACILLUS ACETOTOLERANS; SACCHAROMYCES; SACCHAROMYCES SP.;

EID: 33646451974     PISSN: 01681605     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.ijfoodmicro.2006.01.015     Document Type: Article

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