Microbial community analysis of food-spoilage bacteria in commercial custard creams using culture-dependent and independent methods

Journal of Dairy Science

Volumn 91, Issue 8, 2008, Pages 2938-2946

  Arakawa, K ^a   Kawai, Y ^a   Iioka, H ^b   Tanioka, M ^b   Nishimura, J ^a   Kitazawa, H ^a   Tsurumi, K ^b   Saito, T ^a  

^a TOHOKU UNIVERSITY   (Japan)

^b Tsukishima Foods Industry Co   (Japan)

Author keywords

16S rDNA; Custard cream; Polymerase chain reaction denaturing gradient gel electrophoresis; Spoilage microbiota

Indexed keywords

BACILLI (CLASS); BACILLUS (BACTERIUM); BACILLUS SP.; BACTERIA (MICROORGANISMS); EUKARYOTA; NEGIBACTERIA; STAPHYLOCOCCUS; STREPTOCOCCUS; STREPTOCOCCUS SP.;

EID: 49749137900     PISSN: 00220302     EISSN: 15253198     Source Type: Journal    
DOI: 10.3168/jds.2007-0677     Document Type: Article

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