Presence of sourdough lactic acid bacteria in commercial total mixed ration silage as revealed by denaturing gradient gel electrophoresis analysis

Letters in Applied Microbiology

Volumn 51, Issue 4, 2010, Pages 436-442

  Wang, C ^a   Nishino, N ^a  

^a OKAYAMA UNIVERSITY   (Japan)

Author keywords

lactic acid bacteria; silage; sourdough; total mixed ration

Indexed keywords

BODY FLUIDS; ELECTROPHORESIS; GELS; INDUSTRIAL PLANTS; LABORATORIES; LACTIC ACID; ORGANIC ACIDS;

1-PROPANOL; AEROBIC STABILITY; BACTERIAL COMMUNITY; DENATURING GRADIENT GEL ELECTROPHORESIS; LACTIC ACID BACTERIA; SEASONAL CHANGES; SHELF LIFE; SILAGE; SOURDOUGH; TOTAL MIXED RATION; WARM SEASONS;

BACTERIOLOGY;

ACETIC ACID; ALCOHOL; DNA; GLUTEN; LACTIC ACID; PROPANOL; RNA 16S;

ACETIC ACID; BACTERIUM; ELECTROKINESIS; OXIC CONDITIONS; SAMPLING; SEASONALITY; SILAGE;

ARTICLE; BACTERIUM CULTURE; DENATURING GRADIENT GEL ELECTROPHORESIS; FOOD INDUSTRY; FOOD STORAGE; JAPAN; LACTIC ACID BACTERIUM; LACTOBACILLUS; MAIZE; MICROBIAL COMMUNITY; NONHUMAN; NUCLEOTIDE SEQUENCE; PH; POLYMERASE CHAIN REACTION; SEASONAL VARIATION; SHELF LIFE; SILAGE; SOYBEAN;

BACTERIA (MICROORGANISMS); LACTOBACILLUS FARCIMINIS; LACTOBACILLUS FRUMENTI; LACTOBACILLUS HAMMESII; LACTOBACILLUS MINDENSIS; LACTOBACILLUS PANIS; LACTOBACILLUS PARABUCHNERI; LACTOBACILLUS PONTIS;

EID: 77956635800     PISSN: 02668254     EISSN: 1472765X     Source Type: Journal    
DOI: 10.1111/j.1472-765X.2010.02915.x     Document Type: Article

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