Unpasteurised commercial boza as a source of microbial diversity

International Journal of Food Microbiology

Volumn 194, Issue , 2015, Pages 62-70

  Osimani, Andrea ^a   Garofalo, Cristiana ^a   Aquilanti, Lucia ^a   Milanović, Vesna ^a   Clementi, Francesca ^a  

^a UNIVERSITÀ POLITECNICA DELLE MARCHE   (Italy)

Author keywords

Cereal based beverage; Lactic acid bacteria; Microbial diversity; PCR DGGE; RAPD; Yeasts

Indexed keywords

ARTICLE; BACTERIUM DETECTION; BACTERIUM IDENTIFICATION; BACTERIUM ISOLATION; BEVERAGE; BIODIVERSITY; BOZA; CEREAL; DENATURING GRADIENT GEL ELECTROPHORESIS; DNA EXTRACTION; GALACTOMYCES GEOTRICHUM; GEOTRICHUM FRAGRANS; LACTIC ACID BACTERIUM; LACTOBACILLUS; LACTOBACILLUS BUCHNERI; LACTOBACILLUS CASEI; LACTOBACILLUS CORYNIFORMIS; LACTOBACILLUS FERMENTUM; LACTOBACILLUS PARABUCHNERI; LACTOCOCCUS LACTIS; LEUCONOSTOC CITREUM; MICROBIAL DIVERSITY; NUCLEOTIDE SEQUENCE; OPERON; PASTEURIZATION; PEDIOCOCCUS PARVULUS; PICHIA FERMENTANS; PICHIA GUILLIERMONDII; PICHIA NORVEGENSIS; POLYMERASE CHAIN REACTION; RANDOM AMPLIFIED POLYMORPHIC DNA; SPECIES DIVERSITY; STARTER CULTURE; TORULASPORA; WEISSELLA CONFUSA; WEISSELLA ORYZAE; YEAST; BACTERIAL COUNT; FERMENTATION; GENETICS; ISOLATION AND PURIFICATION; LACTOBACILLALES; MICROBIOLOGY; PHYSIOLOGY;

BEVERAGES; BIODIVERSITY; COLONY COUNT, MICROBIAL; DENATURING GRADIENT GEL ELECTROPHORESIS; FERMENTATION; LACTOBACILLALES; POLYMERASE CHAIN REACTION; RANDOM AMPLIFIED POLYMORPHIC DNA TECHNIQUE; YEASTS;

EID: 84911920941     PISSN: 01681605     EISSN: 18793460     Source Type: Journal    
DOI: 10.1016/j.ijfoodmicro.2014.11.011     Document Type: Article

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