Microbial Diversity Analysis of Fermented Mung Beans (Lu-Doh-Huang) by Using Pyrosequencing and Culture Methods

PLoS ONE

Volumn 8, Issue 5, 2013, Pages

  Chao, Shiou Huei ^a   Huang, Hui Yu ^b   Chang, Chuan Hsiung ^a   Yang, Chih Hsien ^a   Cheng, Wei Shen ^a   Kang, Ya Huei ^a   Watanabe, Koichi ^c   Tsai, Ying Chieh ^a  

^a NATIONAL YANG MING UNIVERSITY   (Taiwan)

^b SHIH CHIEN UNIVERSITY   (Taiwan)

^c YAKULT CENTRAL INSTITUTE FOR MICROBIOLOGICAL RESEARCH   (Japan)

Author keywords

[No Author keywords available]

Indexed keywords

RNA 16S;

ANAEROBIC FERMENTATION; ARTICLE; BACTERIAL COUNT; BACTERIAL GENETICS; BACTERIUM CULTURE; BACTERIUM DETECTION; BUTYRICIMONAS VIROSA; COMMUNITY STRUCTURE; CONTROLLED STUDY; HIGH THROUGHPUT SEQUENCING; LACTIC ACID BACTERIUM; LACTOBACILLUS PLANTARUM; MICROBIAL COMMUNITY; MICROBIAL DIVERSITY; MUNG BEAN; NONHUMAN; PH; POPULATION ABUNDANCE; PORPHYROMONADACEAE; PROCESS OPTIMIZATION; PYROSEQUENCING; RNA GENE;

BACTERIAL PROTEINS; COMPLEMENTARY THERAPIES; CULTURE TECHNIQUES; FABACEAE; FERMENTATION; GENES, BACTERIAL; HYDROGEN-ION CONCENTRATION; LACTOBACILLUS; MULTILOCUS SEQUENCE TYPING; PHYLOGENY; POLYMERASE CHAIN REACTION; REC A RECOMBINASES; RNA, RIBOSOMAL, 16S;

EID: 84877887670     PISSN: None     EISSN: 19326203     Source Type: Journal    
DOI: 10.1371/journal.pone.0063816     Document Type: Article

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