Bacterial community dynamics during industrial malting, with an emphasis on lactic acid bacteria

Food Microbiology

Volumn 39, Issue , 2014, Pages 39-46

  Juste A ^a,b,c   Malfliet, S ^a,c   Waud, M ^a,b,c   Crauwels, S ^a,b,c   De Cooman, L ^a,c   Aerts, G ^a,c   Marsh, T L ^d   Ruyters, S ^a,b,c   Willems, K ^a,b,c   Busschaert, P ^a,b,c   Lievens, B ^a,b,c  

^a UNIVERSITY OF LEUVEN   (Belgium)

^b Scientia Terrae Research Institute   (Belgium)

^c LEUVEN FOOD SCIENCE AND NUTRITION RESEARCH CENTRE LFORCE   (Belgium)

^d MICHIGAN STATE UNIVERSITY   (United States)

Author keywords

454 pyrosequencing; Lactic acid bacteria (LAB); Malt microflora; Microbial community analysis; Terminal restriction fragment length polymorphism (T RFLP)

Indexed keywords

BACTERIA (MICROORGANISMS); HORDEUM; LACTOBACILLUS; LEUCONOSTOC; OTUS; WEISSELLA;

LACTIC ACID;

454 PYROSEQUENCING; ARTICLE; BIODIVERSITY; CHEMISTRY; CLASSIFICATION; FOOD HANDLING; GENETICS; HORDEUM; ISOLATION AND PURIFICATION; LACTIC ACID BACTERIA (LAB); LACTOBACILLACEAE; MALT MICROFLORA; METABOLISM; MICROBIAL COMMUNITY ANALYSIS; MICROBIOLOGY; MOLECULAR GENETICS; PHYLOGENY; RESTRICTION FRAGMENT LENGTH POLYMORPHISM; TERMINAL RESTRICTION FRAGMENT LENGTH POLYMORPHISM (T-RFLP);

454 PYROSEQUENCING; LACTIC ACID BACTERIA (LAB); MALT MICROFLORA; MICROBIAL COMMUNITY ANALYSIS; TERMINAL RESTRICTION FRAGMENT LENGTH POLYMORPHISM (T-RFLP);

BIODIVERSITY; FOOD HANDLING; HORDEUM; LACTIC ACID; LACTOBACILLACEAE; MOLECULAR SEQUENCE DATA; PHYLOGENY; POLYMORPHISM, RESTRICTION FRAGMENT LENGTH;

EID: 84888102460     PISSN: 07400020     EISSN: 10959998     Source Type: Journal    
DOI: 10.1016/j.fm.2013.10.010     Document Type: Article

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