Succession of dominant and antagonistic lactic acid bacteria in fermented cucumber: Insights from a PCR-based approach

Food Microbiology

Volumn 25, Issue 2, 2008, Pages 278-287

  Singh, Atul Kumar ^a   Ramesh, Aiyagari ^a  

^a INDIAN INSTITUTE OF TECHNOLOGY GUWAHATI   (India)

Author keywords

Bacteriocin; Diversity; Fermented cucumber; Lactic acid bacteria; Microbial succession; PCR

Indexed keywords

BACTERIAL DNA; BACTERIOCIN;

ANTIBIOSIS; ARTICLE; BACTERIAL COUNT; BIOSYNTHESIS; CHEMISTRY; CUCUMBER; FERMENTATION; FOOD CONTROL; FOOD HANDLING; GENETICS; GROWTH, DEVELOPMENT AND AGING; ISOLATION AND PURIFICATION; LACTOBACILLUS; LEUCONOSTOC; METABOLISM; METHODOLOGY; MICROBIOLOGY; PEDIOCOCCUS; POLYMERASE CHAIN REACTION; SPECIES DIFFERENCE; TIME;

ANTIBIOSIS; BACTERIOCINS; COLONY COUNT, MICROBIAL; CUCUMIS SATIVUS; DNA, BACTERIAL; FERMENTATION; FOOD HANDLING; FOOD MICROBIOLOGY; LACTOBACILLUS; LEUCONOSTOC; PEDIOCOCCUS; POLYMERASE CHAIN REACTION; SPECIES SPECIFICITY; TIME FACTORS;

BACILLUS CEREUS; BACTERIA (MICROORGANISMS); CUCUMIS SATIVUS; ENTEROBACTER AEROGENES; ENTEROCOCCUS FAECALIS; ESCHERICHIA COLI; LACTOBACILLUS; LEUCONOSTOC; LEUCONOSTOC MESENTEROIDES; LISTERIA MONOCYTOGENES; PEDIOCOCCUS; POSIBACTERIA; STAPHYLOCOCCUS AUREUS;

EID: 38149035899     PISSN: 07400020     EISSN: 10959998     Source Type: Journal    
DOI: 10.1016/j.fm.2007.10.010     Document Type: Article

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