Comparison of microbial communities between normal and swollen canned soy sauces using nested PCR-denaturing gradient gel electrophoresis, HPLC and plate techniques

International Journal of Food Science and Technology

Volumn 49, Issue 11, 2014, Pages 2499-2505

  Cheng, Lili ^a   Lin, Weifeng ^a   Li, Pan ^a   Huang, Jianfei ^a   Luo, Lixin ^a  

^a SOUTH CHINA UNIVERSITY OF TECHNOLOGY   (China)

Author keywords

HPLC; Lactic acid bacteria; Microbial community; PCR denaturing gradient gel electrophoresis; Soy sauce

Indexed keywords

BACTERIA; BACTERIOLOGY; DENATURATION; LACTIC ACID;

DENATURING GRADIENT GEL ELECTROPHORESES (DGGE); HPLC; LACTIC ACID BACTERIA; MICROBIAL COMMUNITIES; SOY SAUCE;

ELECTROPHORESIS;

EID: 84908508747     PISSN: 09505423     EISSN: 13652621     Source Type: Journal    
DOI: 10.1111/ijfs.12575     Document Type: Article

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