Pyrosequencing survey of the microbial diversity of 'narezushi', an archetype of modern Japanese sushi

Letters in Applied Microbiology

Volumn 53, Issue 6, 2011, Pages 635-640

  Koyanagi, T ^a,b   Kiyohara, M ^a   Matsui, H ^a   Yamamoto, K ^a   Kondo, T ^c   Katayama, T ^a   Kumagai, H ^a  

^a Research Institute for Bioresources and Biotechnology   (Japan)

^b ISHIKAWA PREFECTURAL UNIVERSITY   (Japan)

^c Ishikawa Sunrise Industries Creation Organization   (Japan)

Author keywords

Fermented foods; Lactic acid bacteria; Microbial phylogenetics

Indexed keywords

BACTERIA; CLASSIFICATION (OF INFORMATION); DNA SEQUENCES; LACTIC ACID; POLYMERASE CHAIN REACTION;

16S RIBOSOMAL DNA; DATABASE PROJECTS; FERMENTED FOODS; LACTIC ACID BACTERIA; MICROBIAL DIVERSITY; MICROBIAL PHYLOGENETIC; MICROBIOTAS; NAREZUSHI; PHYLOGENETICS; PYROSEQUENCING;

PHYLOGENETIC;

DNA 16S;

DATABASE; DIVERSITY INDEX; FERMENTATION; FOOD CONSUMPTION; MOLECULAR ANALYSIS; PHYLOGENETICS; PROKARYOTE; SPECIES DIVERSITY; TAXONOMY;

ANIMAL TISSUE; ARTICLE; FERMENTED PRODUCT; GENE SEQUENCE; JAPAN; LACTOBACILLALES; LACTOBACILLUS; MICROBIAL DIVERSITY; NAREZUSHI; NONHUMAN; PEDIOCOCCUS; POLYMERASE CHAIN REACTION; PYROSEQUENCING;

BACTERIA (MICROORGANISMS); LACTOBACILLALES; LACTOBACILLUS; PEDIOCOCCUS;

EID: 81255135936     PISSN: 02668254     EISSN: 1472765X     Source Type: Journal    
DOI: 10.1111/j.1472-765X.2011.03155.x     Document Type: Article

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