Application of denaturing gradient gel electrophoresis to microbial diversity analysis in Chinese Douchi

Journal of the Science of Food and Agriculture

Volumn 92, Issue 10, 2012, Pages 2171-2176

  Chen, Tingtao ^a,c   Jiang, Shuying ^a   Xiong, Shunqiang ^a   Wang, Mengjuan ^a   Zhu, Daochen ^a,b   Wei, Hua ^a  

^a NANCHANG UNIVERSITY   (China)

^b JIANGSU UNIVERSITY   (China)

^c UNIVERSITY OF PENNSYLVANIA   (United States)

Author keywords

Denaturing gradient gel electrophoresis; Douchi; Fermentation; Microbial population

Indexed keywords

FLAVORING AGENT;

ARTICLE; BACTERIAL COUNT; BACTERIUM; BIODIVERSITY; DENATURING GRADIENT GEL ELECTROPHORESIS; FERMENTATION; FOOD CONTROL; FOOD SAFETY; FUNGUS; GENETICS; HUMAN; METHODOLOGY; MICROBIOLOGY; POLYMERASE CHAIN REACTION; SOYBEAN;

BACTERIA; BIODIVERSITY; COLONY COUNT, MICROBIAL; DENATURING GRADIENT GEL ELECTROPHORESIS; FERMENTATION; FLAVORING AGENTS; FOOD MICROBIOLOGY; FOOD SAFETY; FUNGI; HUMANS; POLYMERASE CHAIN REACTION; SOY FOODS;

BACILLUS (BACTERIUM); BACILLUS AMYLOLIQUEFACIENS; BACILLUS SUBTILIS; BACTERIA (MICROORGANISMS); ENTEROBACTER; ENTEROBACTER SP.; GLYCINE MAX; PANTOEA; PANTOEA SP.; PICHIA; PSEUDOMONAS; PSEUDOMONAS SP.; SACCHAROMYCES CEREVISIAE; STAPHYLOCOCCUS; STAPHYLOCOCCUS SAPROPHYTICUS; STAPHYLOCOCCUS SCIURI; STAPHYLOCOCCUS SP.;

EID: 84862829081     PISSN: 00225142     EISSN: 10970010     Source Type: Journal    
DOI: 10.1002/jsfa.5604     Document Type: Article

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