Diversity of lactic acid bacteria in suan-tsai and fu-tsai, traditional fermented mustard products of Taiwan

International Journal of Food Microbiology

Volumn 135, Issue 3, 2009, Pages 203-210

  Chao, Shiou Huei ^a   Wu, Ruei Jie ^a   Watanabe, Koichi ^b   Tsai, Ying Chieh ^a  

^a NATIONAL YANG MING UNIVERSITY   (Taiwan)

^b YAKULT CENTRAL INSTITUTE FOR MICROBIOLOGICAL RESEARCH   (Japan)

Author keywords

16S rRNA gene; dnaA; Fu tsai; Housekeeping gene; Lactic acid bacteria; Mustard fermentation; pheS; rpoA; Suan tsai

Indexed keywords

BACTERIAL PROTEIN; DNA A; PROTEIN PHES; PROTEIN RPOA; RNA 16S; UNCLASSIFIED DRUG;

ARTICLE; BACTERIAL FLORA; BACTERIUM ISOLATE; BRASSICA; CONTROLLED STUDY; ENTEROCOCCUS; FERMENTATION; FERMENTED PRODUCT; HOUSEKEEPING GENE; LACTIC ACID BACTERIUM; LACTOBACILLUS; LACTOBACILLUS FARCIMINIS; LEUCONOSTOC; LEUCONOSTOC MESENTEROIDES; LEUCONOSTOC PSEUDOMESENTEROIDES; MICROBIAL COMMUNITY; MICROBIAL DIVERSITY; MOLECULAR PHYLOGENY; NONHUMAN; NUCLEOTIDE SEQUENCE; PEDIOCOCCUS; RNA SEQUENCE; SEQUENCE ANALYSIS; TAIWAN; WEISELLA; WEISELLA CIBARIA; WEISELLA PARAMESENTEROIDES;

BACTERIAL TYPING TECHNIQUES; BASE SEQUENCE; BIODIVERSITY; DNA, RIBOSOMAL; FERMENTATION; FOOD HANDLING; FOOD MICROBIOLOGY; GENES, BACTERIAL; HUMANS; LACTOBACILLACEAE; MUSTARD PLANT; PHYLOGENY; RNA, RIBOSOMAL, 16S; SALT-TOLERANCE; SEQUENCE ANALYSIS, DNA; TAIWAN;

ENTEROCOCCUS; LACTOBACILLUS; LACTOBACILLUS FARCIMINIS; LEUCONOSTOC; LEUCONOSTOC MESENTEROIDES; LEUCONOSTOC PSEUDOMESENTEROIDES; PEDIOCOCCUS; WEISSELLA; WEISSELLA CIBARIA; WEISSELLA PARAMESENTEROIDES;

EID: 70349764689     PISSN: 01681605     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.ijfoodmicro.2009.07.032     Document Type: Article

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