Distribution and genetic diversity of lactic acid bacteria from traditional fermented sausage

Food Research International

Volumn 44, Issue 1, 2011, Pages 338-344

  Tran, Khanh T M ^a,b   May, Bee K ^a   Smooker, Peter M ^a   Van, Thi T H ^a   Coloe, Peter J ^a  

^a RMIT UNIVERSITY   (Australia)

^b HANOI UNIVERSITY OF SCIENCE AND TECHNOLOGY   (Viet Nam)

Author keywords

Lactic acid bacteria; Lactobacillus plantarum; Molecular diversity; Traditional fermented sausage

Indexed keywords

DATA ANALYSIS; DISCRIMINATORY POWER; FERMENTED SAUSAGES; GEL ELECTROPHORESIS; GENETIC DIVERSITY; LACTIC ACID BACTERIA; LACTOBACILLUS BREVIS; LACTOBACILLUS PLANTARUM; MICROFLORA; MOLECULAR DIVERSITY; MOLECULAR FINGERPRINT; NUMBER OF CLUSTERS; PEDIOCOCCUS PENTOSACEUS; REP-PCR; REPRODUCIBILITIES;

BACTERIOLOGY; BIODIVERSITY; BODY FLUIDS; ELECTROPHORESIS; LACTIC ACID; MEATS;

LABORATORIES;

BACTERIA (MICROORGANISMS); LACTOBACILLUS; LACTOBACILLUS BREVIS; LACTOBACILLUS FARCIMINIS; LACTOBACILLUS PLANTARUM; PEDIOCOCCUS; PEDIOCOCCUS PENTOSACEUS;

EID: 78651414252     PISSN: 09639969     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodres.2010.10.010     Document Type: Article

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