Evaluation of microbial dynamics during the ripening of a traditional Taiwanese naturally fermented ham

Food Microbiology

Volumn 27, Issue 4, 2010, Pages 460-467

  Tu, Rong Jen ^a   Wu, Hsiang Yun ^a   Lock, Ying Shiang ^b   Chen, Ming Ju ^b  

^a FISHERIES RESEARCH INSTITUTE   (Taiwan)

^b NATIONAL TAIWAN UNIVERSITY   (Taiwan)

Author keywords

Coagulase negative cocci; Culture dependent; Culture independent; DGGE; Fermented ham; Lactic acid bacteria

Indexed keywords

BACTERIAL DNA;

ANIMAL; ARTICLE; BACTERIAL COUNT; CULTURE MEDIUM; FERMENTATION; FOOD CONTROL; GROWTH, DEVELOPMENT AND AGING; HUMAN; ISOLATION AND PURIFICATION; LACTOBACILLACEAE; MEAT; MICROBIOLOGY; NUCLEOTIDE SEQUENCE; POLYMERASE CHAIN REACTION; POPULATION DYNAMICS; PULSED FIELD GEL ELECTROPHORESIS; STAPHYLOCOCCUS; SWINE; TAIWAN;

ANIMALS; BASE SEQUENCE; COLONY COUNT, MICROBIAL; CULTURE MEDIA; DNA, BACTERIAL; ELECTROPHORESIS, GEL, PULSED-FIELD; FERMENTATION; FOOD MICROBIOLOGY; HUMANS; LACTOBACILLACEAE; MEAT PRODUCTS; POLYMERASE CHAIN REACTION; POPULATION DYNAMICS; STAPHYLOCOCCUS; SWINE; TAIWAN;

BACILLUS (BACTERIUM); BACTERIA (MICROORGANISMS); BROCHOTHRIX; CARNOBACTERIUM; CARNOBACTERIUM DIVERGENS; ENTEROBACTER; ENTEROCOCCUS; LACTOBACILLUS SAKEI; LEUCONOSTOC MESENTEROIDES; MICROBACTERIUM; STAPHYLOCOCCUS; STAPHYLOCOCCUS ARLETTAE; STAPHYLOCOCCUS SAPROPHYTICUS;

EID: 77951255294     PISSN: 07400020     EISSN: 10959998     Source Type: Journal    
DOI: 10.1016/j.fm.2009.12.011     Document Type: Article

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