Monitoring of the microbial communities involved in the soy sauce manufacturing process by PCR-denaturing gradient gel electrophoresis

Food Microbiology

Volumn 31, Issue 1, 2012, Pages 100-106

  Tanaka, Yasushi ^a   Watanabe, Jun ^a   Mogi, Yoshinobu ^a  

^a YAMASA CORPORATION   (Japan)

Author keywords

DGGE; Microbial diversity; Soy sauce

Indexed keywords

BACTERIAL DNA;

ARTICLE; BACTERIAL COUNT; BACTERIUM; DENATURING GRADIENT GEL ELECTROPHORESIS; DNA SEQUENCE; FERMENTATION; FOOD CONTROL; FOOD HANDLING; FUNGUS; GROWTH, DEVELOPMENT AND AGING; ISOLATION AND PURIFICATION; METHODOLOGY; MICROBIOLOGY; POLYMERASE CHAIN REACTION; SOYBEAN;

BACTERIA; COLONY COUNT, MICROBIAL; DENATURING GRADIENT GEL ELECTROPHORESIS; DNA, BACTERIAL; FERMENTATION; FOOD HANDLING; FOOD MICROBIOLOGY; FUNGI; POLYMERASE CHAIN REACTION; SEQUENCE ANALYSIS, DNA; SOY FOODS;

ASPERGILLUS ORYZAE; BACTERIA (MICROORGANISMS); CANDIDA; CANDIDA ETCHELLSII; CANDIDA NODAENSIS; CANDIDA VERSATILIS; GLYCINE MAX; LACTOBACILLUS; LACTOBACILLUS FERMENTUM; LACTOBACILLUS INERS; LACTOBACILLUS PLANTARUM; STAPHYLOCOCCUS; STAPHYLOCOCCUS GALLINARUM; STAPHYLOCOCCUS KLOOSII; STAPHYLOCOCCUS XYLOSUS; STREPTOCOCCUS THERMOPHILUS; TETRAGENOCOCCUS; TETRAGENOCOCCUS HALOPHILUS; TRITICUM AESTIVUM; WEISSELLA; WEISSELLA CIBARIA; WEISSELLA CONFUSA; ZYGOSACCHAROMYCES ROUXII;

EID: 84863398438     PISSN: 07400020     EISSN: 10959998     Source Type: Journal    
DOI: 10.1016/j.fm.2012.02.005     Document Type: Article

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