Lactic acid bacteria isolated from ethnic preserved meat products of the Western Himalayas

Food Microbiology

Volumn 28, Issue 7, 2011, Pages 1308-1315

  Oki, Kaihei ^a   Rai, Arun Kumar ^b   Sato, Sumie ^a   Watanabe, Koichi ^a   Tamang, Jyoti Prakash ^b  

^a YAKULT CENTRAL INSTITUTE FOR MICROBIOLOGICAL RESEARCH   (Japan)

^b SIKKIM UNIVERSITY   (India)

Author keywords

16S rRNA; Ethnic meat products; Identification; LAB; Phenylalanyl tRNA synthase; Randomly amplified polymorphic DNA

Indexed keywords

ARTICLE; CLASSIFICATION; ENTEROCOCCUS; ISOLATION AND PURIFICATION; LACTOBACILLALES; LEUCONOSTOC; MEAT; MICROBIOLOGY; NEPAL; PEDIOCOCCUS; PHYLOGENY; WEISSELLA;

ENTEROCOCCUS; LACTOBACILLALES; LEUCONOSTOC; MEAT PRODUCTS; NEPAL; PEDIOCOCCUS; PHYLOGENY; WEISSELLA;

BACTERIA (MICROORGANISMS); CAPRA HIRCUS; ENTEROCOCCUS; ENTEROCOCCUS DURANS; ENTEROCOCCUS FAECALIS; ENTEROCOCCUS FAECIUM; ENTEROCOCCUS HIRAE; LEUCONOSTOC; LEUCONOSTOC CITREUM; LEUCONOSTOC MESENTEROIDES; PEDIOCOCCUS; PEDIOCOCCUS PENTOSACEUS; WEISSELLA; WEISSELLA CIBARIA;

EID: 80051475501     PISSN: 07400020     EISSN: 10959998     Source Type: Journal    
DOI: 10.1016/j.fm.2011.06.001     Document Type: Article

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