Comparative analyses of viable bacterial counts in foods and seawater under microplate based liquid- and conventional agar plate cultivation: Increased culturability of marine bacteria under liquid cultivation

Bioscience, Biotechnology and Biochemistry

Volumn 71, Issue 12, 2007, Pages 3093-3097

  Shigematsu, Toru ^a   Ueno, Shigeaki ^a   Tsuchida, Yasuharu ^a   Hayashi, Mayumi ^a   Okonogi, Hiroko ^a   Masaki, Haruhiko ^b   Fujii, Tomoyuki ^a  

^a NIIGATA UNIVERSITY OF PHARMACY AND APPLIED LIFE SCIENCES   (Japan)

^b UNIVERSITY OF TOKYO   (Japan)

Author keywords

16S rRNA gene; Food; Liquid cultivation; Seawater; Viable but nonculturable bacteria

Indexed keywords

CULTIVATION; FOOD PRODUCTS; GENE EXPRESSION; SEAWATER;

MARINE BACTERIA; PHYLOGENETIC ANALYSIS; SOLID CULTIVATION;

BACTERIA;

SEA WATER;

ARTICLE; BACTERIAL COUNT; COMPARATIVE STUDY; FOOD CONTROL; METHODOLOGY; MICROBIAL VIABILITY; MICROBIOLOGICAL EXAMINATION; MICROBIOLOGY;

BACTERIOLOGICAL TECHNIQUES; COLONY COUNT, MICROBIAL; FOOD MICROBIOLOGY; MICROBIAL VIABILITY; SEAWATER;

BACTERIA (MICROORGANISMS);

EID: 37649009480     PISSN: 09168451     EISSN: 13476947     Source Type: Journal    
DOI: 10.1271/bbb.70376     Document Type: Article

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