Comparison of the bacterial community structures of ayu-narezushi produced by two different manufacturers

Biocontrol Science

Volumn 15, Issue 2, 2010, Pages 63-68

  Matsui, Hiroki ^a   Saka, Eriko ^a   Isobe, Yuka ^a   Narita, Miyo ^a  

^a MIE UNIVERSITY   (Japan)

Author keywords

16S rRNA gene clone library; Ayu narezushi; Fermented food; Lactic acid bacteria

Indexed keywords

16S RIBOSOMAL RNA; 16S RRNA GENE; BACTERIAL COMMUNITY; BACTERIAL COMMUNITY STRUCTURE; BACTERIAL DIVERSITY; FERMENTED FOODS; LACTIC ACID BACTERIA; LACTOBACILLUS SAKEI; LACTOCOCCUS; LEUCONOSTOC; NAREZUSHI;

BODY FLUIDS; CLONING; LACTIC ACID; ORGANIC ACIDS; RNA;

BACTERIOLOGY;

ARTICLE; BACTERIUM IDENTIFICATION; FERMENTATION; FERMENTED PRODUCT; FISH; FOOD PROCESSING; LACTIC ACID BACTERIUM; LACTOBACILLUS; LACTOBACILLUS FUCHUENSIS; LACTOBACILLUS SAKEI; LACTOCOCCUS; LACTOCOCCUS PISCIUM; LEUCONOSTOC; LEUCONOSTOC GELIDUM; MICROBIAL COMMUNITY; NONHUMAN; NUCLEOTIDE SEQUENCE;

ANIMALS; BACTERIA; FERMENTATION; FISH PRODUCTS; GENE LIBRARY; LACTOBACILLUS; LACTOCOCCUS; OSMERIFORMES; PHYLOGENY; RNA, RIBOSOMAL, 16S;

BACTERIA (MICROORGANISMS); LACTOBACILLUS FUCHUENSIS; LACTOBACILLUS SAKEI; LACTOCOCCUS PISCIUM; LEUCONOSTOC GELIDUM; PLECOGLOSSUS ALTIVELIS;

EID: 77954120806     PISSN: 13424815     EISSN: None     Source Type: Journal    
DOI: 10.4265/bio.15.63     Document Type: Article

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