Identification of lactic acid bacteria associated with the production of plaa-som, a traditional fermented fish product of Thailand

International Journal of Food Microbiology

Volumn 138, Issue 3, 2010, Pages 200-204

  Kopermsub, Phikunthong ^a   Yunchalard, Sirinda ^a  

^a KHON KAEN UNIVERSITY   (Thailand)

Author keywords

Amplified 16S rDNA restriction analysis; ARDRA profile; Lactic acid bacteria; Plaa som

Indexed keywords

CALCIUM CARBONATE; DNA 16S; RIBOSOME RNA; SODIUM CHLORIDE;

ARTICLE; BACTERIUM CULTURE; BACTERIUM IDENTIFICATION; BACTERIUM ISOLATION; COLONY FORMING UNIT; COOKING; FERMENTATION; FISH; FOOD PROCESSING; GARLIC; GENE AMPLIFICATION; LACTIC ACID BACTERIUM; LACTOBACILLUS FERMENTUM; LACTOBACILLUS PLANTARUM; LACTOCOCCUS; LACTOCOCCUS GARVIEAE; NONHUMAN; NUCLEOTIDE SEQUENCE; PEDIOCOCCUS; PEDIOCOCCUS PENTOSACEUS; PREVALENCE; RESTRICTION MAPPING; RICE; SEQUENCE ANALYSIS; STREPTOCOCCUS BOVIS; THAILAND;

BASE SEQUENCE; COLONY COUNT, MICROBIAL; DNA, BACTERIAL; DNA, RIBOSOMAL; FERMENTATION; FISH PRODUCTS; FOOD MICROBIOLOGY; LACTOBACILLACEAE; RNA, RIBOSOMAL, 16S; THAILAND;

ALLIUM SATIVUM; LACTOBACILLUS FERMENTUM; LACTOBACILLUS PLANTARUM; LACTOCOCCUS GARVIEAE; PEDIOCOCCUS PENTOSACEUS; STREPTOCOCCUS BOVIS; WEISSELLA CIBARIA;

EID: 77949567443     PISSN: 01681605     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.ijfoodmicro.2010.01.024     Document Type: Article

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