Identification of lactic acid bacteria in salted Chinese cabbage by SDS-PAGE and PCR-DGGE

Journal of the Science of Food and Agriculture

Volumn 94, Issue 2, 2014, Pages 296-300

  Hong, Yeun ^a   Yang, Hee Seok ^a   Li, Jingmei ^a   Han, Seon Kyeong ^a   Chang, Hae Choon ^b   Kim, Hae Yeong ^a  

^a Kyung Hee University   (South Korea)

^b Chosun University   (South Korea)

Author keywords

Kimchi; Lactic acid bacteria; PCR DGGE; Salted cabbage; SDS PAGE

Indexed keywords

BACTERIA (MICROORGANISMS); BRASSICA OLERACEA VAR. CAPITATA; BRASSICA RAPA SUBSP. PEKINENSIS; LACTOBACILLUS CURVATUS; LEUCONOSTOC; LEUCONOSTOC CARNOSUM; LEUCONOSTOC MESENTEROIDES; WEISSELLA;

BACTERIAL DNA; RNA 16S;

ARTICLE; BRASSICA; DENATURING GRADIENT GEL ELECTROPHORESIS; DIET; DNA SEQUENCE; EVALUATION STUDY; FERMENTATION; FOOD CONTROL; GENETICS; HUMAN; KIMCHI; LACTIC ACID BACTERIUM; LACTOBACILLALES; LACTOBACILLUS; LEUCONOSTOC; METHODOLOGY; MICROBIOLOGY; PCR-DGGE; POLYACRYLAMIDE GEL ELECTROPHORESIS; POLYMERASE CHAIN REACTION; SALTED CABBAGE; WEISSELLA;

KIMCHI; LACTIC ACID BACTERIA; PCR-DGGE; SALTED CABBAGE; SDS-PAGE;

BRASSICA; DENATURING GRADIENT GEL ELECTROPHORESIS; DIET; DNA, BACTERIAL; ELECTROPHORESIS, POLYACRYLAMIDE GEL; FERMENTATION; FOOD MICROBIOLOGY; HUMANS; LACTOBACILLALES; LACTOBACILLUS; LEUCONOSTOC; POLYMERASE CHAIN REACTION; RNA, RIBOSOMAL, 16S; SEQUENCE ANALYSIS, DNA; WEISSELLA;

EID: 84889085876     PISSN: 00225142     EISSN: 10970010     Source Type: Journal    
DOI: 10.1002/jsfa.6257     Document Type: Article

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