Determination of microbial diversity in meju, fermented cooked soya beans, using nested PCR-denaturing gradient gel electrophoresis

Letters in Applied Microbiology

Volumn 51, Issue 4, 2010, Pages 388-394

  Lee, J H ^a   Kim, T W ^a   Lee, H ^a   Chang, H C ^b   Kim, H Y ^a  

^a Kyung Hee University   (South Korea)

^b Chosun University   (South Korea)

Author keywords

DGGE; Korean fermented soya bean foods; meju; microbial community; nested PCR

Indexed keywords

BACTERIOLOGY; BIOLOGY; ELECTROPHORESIS; FUNGI; GELS; MICROORGANISMS;

DGGE; MEJU; MICROBIAL COMMUNITIES; NESTED PCR; SOYA BEANS;

EXTRACTION;

DNA 16S; DNA 18S;

BACTERIUM; ELECTROKINESIS; FERMENTATION; FOOD SAFETY; FUNGUS; MICROBIAL COMMUNITY; MITOCHONDRIAL DNA; POLYMERASE CHAIN REACTION; SOYBEAN;

ABSIDIA; ARTICLE; ASPERGILLUS; BACILLUS SUBTILIS; BACTERIUM IDENTIFICATION; CANDIDA RUGOSA; COOKING; DENATURING GRADIENT GEL ELECTROPHORESIS; ENTEROCOCCUS; FERMENTATION; FOOD; FUNGUS IDENTIFICATION; KOREA; LACTIC ACID BACTERIUM; MICROBIAL COMMUNITY; NESTED POLYMERASE CHAIN REACTION; NONHUMAN; NUCLEOTIDE SEQUENCE; POLYMERASE CHAIN REACTION; SOYBEAN;

KOREA;

ABSIDIA CORYMBIFERA; ASPERGILLUS SP.; BACILLI (CLASS); BACILLUS SUBTILIS; BACTERIA (MICROORGANISMS); CANDIDA RUGOSA; ENTEROCOCCUS DURANS; FUNGI;

EID: 77956626971     PISSN: 02668254     EISSN: 1472765X     Source Type: Journal    
DOI: 10.1111/j.1472-765X.2010.02906.x     Document Type: Article

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