Development and validation of a species-independent functional gene microarray that targets lactic acid bacteria

Applied and Environmental Microbiology

Volumn 75, Issue 20, 2009, Pages 6488-6495

  Weckx, Stefan ^a,b   Allemeersch, Joke ^a   Van Der Meulen, Roel ^b   Vrancken, Gino ^b   Huys, Geert ^c   Vandamme, Peter ^c   Van Hummelen, Paul ^a   De Vuyst, Luc ^b  

^a DEPARTMENT OF PLANT SYSTEMS BIOLOGY   (Belgium)

^b VRIJE UNIVERSITEIT BRUSSEL   (Belgium)

^c GHENT UNIVERSITY   (Belgium)

Author keywords

[No Author keywords available]

Indexed keywords

ANTIBIOTIC RESISTANCE; BACTERIOCINS; CROSS-HYBRIDIZATION; EXOPOLYSACCHARIDES; FERMENTED FOODS; FUNCTIONAL GENES; FUNCTIONAL PROPERTIES; HIGH REPRODUCIBILITY; LACTIC ACID BACTERIA; METABOLIC CAPACITIES; PROBIOTICS; PROOF OF CONCEPT; STRESS RESPONSE;

BACTERIA; BACTERIOLOGY; BODY FLUIDS; DAIRY PRODUCTS; GENES; LACTIC ACID; MICROARRAYS; NUCLEIC ACIDS; OLIGONUCLEOTIDES; ORGANIC ACIDS; POLYSACCHARIDES; RNA; SUGAR (SUCROSE); SUGARS;

LABORATORIES;

BACTERIAL DNA; BACTERIAL RNA; BACTERIOCIN; EXOPOLYSACCHARIDE; OLIGONUCLEOTIDE; PROBIOTIC AGENT;

ALGORITHM; FUNCTIONAL GROUP; GENE EXPRESSION; GENOME; LABORATORY METHOD; METABOLISM; MICROBIAL COMMUNITY; SPECIES DIVERSITY;

ALGORITHM; ANTIBIOTIC RESISTANCE; AROMA; ARTICLE; BACTERIAL GENOME; BACTERIAL STRAIN; BACTERIAL VIRULENCE; BIOSAFETY; CROSS HYBRIDIZATION; DAIRY PRODUCT; DOUGH; ECOSYSTEM; FERMENTED PRODUCT; FLAVOR; LACTIC ACID BACTERIUM; MEAT; MICROARRAY ANALYSIS; NONHUMAN; REPRODUCIBILITY; STRESS; VALIDATION PROCESS; VEGETABLE;

ALGORITHMS; ECOSYSTEM; FERMENTATION; FOOD MICROBIOLOGY; GENES, BACTERIAL; LACTOBACILLUS; OLIGONUCLEOTIDE ARRAY SEQUENCE ANALYSIS; REPRODUCIBILITY OF RESULTS; SPECIES SPECIFICITY;

BACTERIA (MICROORGANISMS);

EID: 70349898949     PISSN: 00992240     EISSN: 10985336     Source Type: Journal    
DOI: 10.1128/AEM.01055-09     Document Type: Article

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