A polyphasic approach in order to identify dominant lactic acid bacteria during pasta manufacturing

LWT

Volumn 43, Issue 6, 2010, Pages 982-986

  Russo, P ^a   Beleggia, R ^a,c   Ferrer, S ^b   Pardo, I ^b   Spano, G ^a  

^a UNIVERSITY OF FOGGIA   (Italy)

^b UNIVERSITY OF VALENCIA   (Spain)

^c CRA Cereal Research Centre   (Italy)

Author keywords

16S rDNA; Durum wheat semolina; Lactic acid bacteria; RAPD PCR

Indexed keywords

BACILLI; GENE ENCODING; LACTIC ACID;

16S RDNA; 16S RDNA SEQUENCING; DNA POLYMERASE; DURUM WHEAT SEMOLINA; DURUM WHEATS; LACTIC ACID BACTERIA; PASTA MAKING; POLYPHASIC; RANDOMLY AMPLIFIED POLYMORPHIC DNA; RANDOMLY AMPLIFIED POLYMORPHIC DNA-POLYMERASE CHAIN REACTION;

POLYMERASE CHAIN REACTION;

BACTERIA (MICROORGANISMS); ENTEROCOCCUS FAECIUM; LACTOBACILLUS FERMENTUM; LACTOBACILLUS PLANTARUM; LEUCONOSTOC; LEUCONOSTOC CITREUM; LEUCONOSTOC MESENTEROIDES; PEDIOCOCCUS; PEDIOCOCCUS ACIDILACTICI; PEDIOCOCCUS PENTOSACEUS; SEMOLINA; TRITICUM AESTIVUM; TRITICUM TURGIDUM SUBSP. DURUM; WEISSELLA CONFUSA;

EID: 77949775290     PISSN: 00236438     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.lwt.2010.01.013     Document Type: Article

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