Differentiation of mixed lactic acid bacteria communities in beverage fermentations using targeted terminal restriction fragment length polymorphism

Food Microbiology

Volumn 31, Issue 1, 2012, Pages 126-132

  Bokulich, Nicholas A ^a   Mills, David A ^a  

^a UNIVERSITY OF CALIFORNIA   (United States)

Author keywords

Beer; Community profiling; Culture independent methods; Lactic acid bacteria; Wine

Indexed keywords

BACTERIAL DNA; PRIMER DNA;

ARTICLE; BACILLACEAE; BACTERIAL COUNT; BEER; CLASSIFICATION; FERMENTATION; FOOD CONTROL; GROWTH, DEVELOPMENT AND AGING; ISOLATION AND PURIFICATION; LACTOBACILLACEAE; LIMIT OF DETECTION; MICROBIOLOGY; RESTRICTION FRAGMENT LENGTH POLYMORPHISM; WINE;

BACILLACEAE; BEER; COLONY COUNT, MICROBIAL; DNA PRIMERS; DNA, BACTERIAL; FERMENTATION; FOOD MICROBIOLOGY; LACTOBACILLACEAE; LIMIT OF DETECTION; POLYMORPHISM, RESTRICTION FRAGMENT LENGTH; WINE;

BACILLALES; BACILLI (CLASS); BACTERIA (MICROORGANISMS); LACTOBACILLALES;

EID: 84859162359     PISSN: 07400020     EISSN: 10959998     Source Type: Journal    
DOI: 10.1016/j.fm.2012.02.007     Document Type: Article

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