Molecular identification and pectate lyase production by Bacillus strains involved in cocoa fermentation

Food Microbiology

Volumn 28, Issue 1, 2011, Pages 1-8

  Ouattara, Honoré G ^a,b   Reverchon, Sylvie ^b   Niamke, Sébastien L ^a   Nasser, William ^b  

^a Universite de Cocody   (France)

^b UNIVERSITÉ DE LYON   (France)

Author keywords

Bacillus; Cocoa fermentation; Molecular identification; Pectate lyase production

Indexed keywords

BACTERIAL DNA; PECTATE LYASE; POLYSACCHARIDE LYASE; RIBOSOME DNA; RNA 16S;

ARTICLE; BACILLUS; BIOSYNTHESIS; CACAO; CLASSIFICATION; COTE D'IVOIRE; CULTURE MEDIUM; DNA SEQUENCE; ENZYMOLOGY; FERMENTATION; ISOLATION AND PURIFICATION; METABOLISM; MICROBIOLOGY;

BACILLUS; CACAO; COTE D'IVOIRE; CULTURE MEDIA, CONDITIONED; DNA, BACTERIAL; DNA, RIBOSOMAL; FERMENTATION; POLYSACCHARIDE-LYASES; RNA, RIBOSOMAL, 16S; SEQUENCE ANALYSIS, DNA;

BACILLI (CLASS); BACILLUS (BACTERIUM); BACILLUS CEREUS; BACILLUS FUSIFORMIS; BACILLUS PUMILUS; BACILLUS SPHAERICUS; BACILLUS SUBTILIS; BACILLUS THURINGIENSIS; BACTERIA (MICROORGANISMS); FUSOBACTERIUM NUCLEATUM; THEOBROMA CACAO;

EID: 78149413176     PISSN: 07400020     EISSN: 10959998     Source Type: Journal    
DOI: 10.1016/j.fm.2010.07.020     Document Type: Article

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