Comparison of PCR-DGGE and PCR-SSCP analysis for bacterial flora of Japanese traditional fermented fish products, aji-narezushi and iwashi-nukazuke

Journal of the Science of Food and Agriculture

Volumn 90, Issue 11, 2010, Pages 1796-1801

  An, Choa ^a   Takahashi, Hajime ^a   Kimura, Bon ^a   Kuda, Takashi ^a  

^a TOKYO UNIVERSITY OF MARINE SCIENCE AND TECHNOLOGY   (Japan)

Author keywords

Denaturing gradient gel electrophoresis (DGGE); Fermented fish; Lactobacillus; Single strand conformation polymorphism (SSCP); Tetragenococcus

Indexed keywords

ANIMAL; ARTICLE; BACTERIAL COUNT; BACTERIUM; BACTERIUM IDENTIFICATION; COMPARATIVE STUDY; ELECTROPHORESIS; ENTEROCOCCACEAE; FERMENTATION; FISH; FOOD CONTROL; GENETICS; ISOLATION AND PURIFICATION; LACTOBACILLUS; METHODOLOGY; MICROBIOLOGY; POLYMERASE CHAIN REACTION; SEA FOOD; SINGLE STRAND CONFORMATION POLYMORPHISM;

ANIMALS; BACTERIA; BACTERIAL TYPING TECHNIQUES; COLONY COUNT, MICROBIAL; ELECTROPHORESIS; ENTEROCOCCACEAE; FERMENTATION; FISH PRODUCTS; FISHES; FOOD MICROBIOLOGY; LACTOBACILLUS; POLYMERASE CHAIN REACTION; POLYMORPHISM, SINGLE-STRANDED CONFORMATIONAL;

BACTERIA (MICROORGANISMS); CAPSICUM BACCATUM VAR. PENDULUM; LACTOBACILLUS; LACTOBACILLUS ACIDIPISCIS; LACTOBACILLUS PLANTARUM; LACTOBACILLUS VERSMOLDENSIS; TETRAGENOCOCCUS; TETRAGENOCOCCUS HALOPHILUS; TETRAGENOCOCCUS MURIATICUS;

EID: 77954418095     PISSN: 00225142     EISSN: 10970010     Source Type: Journal    
DOI: 10.1002/jsfa.4015     Document Type: Article

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