Method for reliable isolation of Lactobacillus sakei strains originating from Tunisian seafood and meat products

International Journal of Food Microbiology

Volumn 121, Issue 3, 2008, Pages 342-351

  Najjari, Afef ^a,b   Ouzari, Hadda ^a   Boudabous, Abdellatif ^a   Zagorec, Monique ^b  

^a FACULTÉ DES SCIENCES DE TUNIS   (Tunisia)

^b CEMAGREF   (France)

Author keywords

Lactic acid bacteria; Lactobacillus sakei; PCR

Indexed keywords

DNA 16S;

AMPLIFIED RIBOSOMAL DNA RESTRICTION ANALYSIS; ARTICLE; BACTERIAL GENE; BACTERIAL STRAIN; BACTERIUM IDENTIFICATION; BACTERIUM ISOLATION; CONTROLLED STUDY; DNA SEQUENCE; ENTEROCOCCUS AVIUM; HAFNIA ALVEI; KATA GENE; LACTIC ACID BACTERIUM; LACTOBACILLUS CURVATUS; LACTOBACILLUS PLANTARUM; LACTOBACILLUS SAKEI; LACTOCOCCUS LACTIS; MEAT; NONHUMAN; NUCLEOTIDE SEQUENCE; POLYMERASE CHAIN REACTION; SEA FOOD; TUNISIA;

BACTERIA (MICROORGANISMS); ENGRAULIDAE; ENTEROCOCCUS AVIUM; HAFNIA ALVEI; LACTOBACILLUS CURVATUS; LACTOBACILLUS PLANTARUM; LACTOBACILLUS SAKEI; LACTOCOCCUS; OCTOPUS; OVIS ARIES; PEDIOCOCCUS PENTOSACEUS; STREPTOCOCCUS PARAUBERIS;

EID: 38749134074     PISSN: 01681605     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.ijfoodmicro.2007.11.045     Document Type: Article

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