Application of culture culture-independent molecular biology based methods to evaluate acetic acid bacteria diversity during vinegar processing

International Journal of Food Microbiology

Volumn 126, Issue 1-2, 2008, Pages 245-249

  Ilabaca, Carolina ^a   Navarrete, Paola ^a   Mardones, Pamela ^a   Romero, Jaime ^a   Mas, Albert ^b  

^a UNIVERSITY OF CHILE   (Chile)

^b UNIVERSITAT ROVIRA I VIRGILI   (Spain)

Author keywords

16S rRNA gene; Chilean vinegar; Cloning; TTGE

Indexed keywords

ACETIC ACID; RIBOSOME RNA; VINEGAR;

ACETOBACTER; ACETOBACTER PASTEURIANUS; AMPLICON; ARTICLE; BACTERIAL STRAIN; BACTERIUM CULTURE; CLONING; DNA EXTRACTION; FOOD PROCESSING; GEL ELECTROPHORESIS; GENETIC ANALYSIS; GLUCONACETOBACTER XYLINUS; MICROBIAL DIVERSITY; MOLECULAR BIOLOGY; NONHUMAN; NUCLEOTIDE SEQUENCE; POLYMERASE CHAIN REACTION; RESTRICTION FRAGMENT LENGTH POLYMORPHISM;

ACETIC ACID; ACETOBACTER; ACETOBACTERACEAE; CLONING, MOLECULAR; COLONY COUNT, MICROBIAL; DNA, BACTERIAL; ELECTROPHORESIS, AGAR GEL; FOOD MICROBIOLOGY; GLUCONOBACTER; MOLECULAR SEQUENCE DATA; PHYLOGENY; POLYMERASE CHAIN REACTION; POLYMORPHISM, RESTRICTION FRAGMENT LENGTH; RNA, BACTERIAL; RNA, RIBOSOMAL, 16S; SPECIES SPECIFICITY;

ACETOBACTER PASTEURIANUS; BACTERIA (MICROORGANISMS); GLUCONACETOBACTER;

EID: 47949113984     PISSN: 01681605     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.ijfoodmicro.2008.05.001     Document Type: Article

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