Culture-Based and Denaturing Gradient Gel Electrophoresis Analysis of the Bacterial Community from Chungkookjang, a Traditional Korean Fermented Soybean Food

Journal of Food Science

Volumn 77, Issue 10, 2012, Pages

  Hong, Sung Wook ^a   Choi, Jae Young ^b   Chung, Kun Sub ^a  

^a Yonsei University Wonju   (South Korea)

^b Maeil Dairy Industry Co Ltd   (South Korea)

Author keywords

16S rDNA sequencing; Bacterial community; Chungkookjang; Denaturing gradient gel electrophoresis; Pure culture

Indexed keywords

BACTERIAL DNA; ISOFLAVONE DERIVATIVE; RNA 16S; SOYBEAN PROTEIN;

ARTICLE; BACTERIUM; CHUNGKOOKJANG; CLASSIFICATION; DENATURING GRADIENT GEL ELECTROPHORESIS; DNA SEQUENCE; FERMENTATION; GENETICS; ISOLATION AND PURIFICATION; METABOLISM; METHODOLOGY; MICROBIOLOGY; PHYLOGENY; POLYMERASE CHAIN REACTION; RICE; SOUTH KOREA; SOYBEAN;

BACTERIA; DENATURING GRADIENT GEL ELECTROPHORESIS; DNA, BACTERIAL; FERMENTATION; ISOFLAVONES; ORYZA SATIVA; PHYLOGENY; POLYMERASE CHAIN REACTION; REPUBLIC OF KOREA; RNA, RIBOSOMAL, 16S; SEQUENCE ANALYSIS, DNA; SOYBEAN PROTEINS; SOYBEANS;

BACILLUS (BACTERIUM); BACILLUS LICHENIFORMIS; BACILLUS SUBTILIS; BACTERIA (MICROORGANISMS); ENTEROCOCCUS; GLYCINE MAX; MICROBACTERIUM SP.; PANTOEA AGGLOMERANS; PSEUDOMONAS; RHODOCOCCUS; UNCULTURED BACTERIUM;

EID: 84867653555     PISSN: 00221147     EISSN: 17503841     Source Type: Journal    
DOI: 10.1111/j.1750-3841.2012.02901.x     Document Type: Article

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