Development of species-specific PCR primers and polyphasic characterization of Lactobacillus sanfranciscensis isolated from Korean sourdough

International Journal of Food Microbiology

Volumn 200, Issue , 2015, Pages 80-86

  Lee, Hyeongrho ^a   Baek, Hyunwook ^a   Lim, Sae Bom ^b   Hur, Jin Soo ^c   Shim, Sangmin ^d   Shin, So Yeon ^b   Han, Nam Soo ^b   Seo, Jin Ho ^a  

^a Seoul National University   (South Korea)

^b Chungbuk National University   (South Korea)

^c Innovation LAB SPC Group   (South Korea)

^d Research Institute of Food and Biotechnology   (South Korea)

Author keywords

Lactobacillus sanfranciscensis; Randomly Amplified Polymorphic DNA (RAPD); Sourdough; Species specific PCR; Subtyping; VITEK2 Compact

Indexed keywords

ACCURACY; ARTICLE; BACTERIAL GENOME; BACTERIAL STRAIN; BACTERIUM CULTURE; BACTERIUM ISOLATION; GENOTYPE; LACTOBACILLUS; LACTOBACILLUS SANFRANCISCENSIS; MULTIPLEX POLYMERASE CHAIN REACTION; NONHUMAN; PHENOTYPE; RANDOM AMPLIFIED POLYMORPHIC DNA; SEQUENCE ALIGNMENT; SPECIES DIFFERENCE; SPECIES DIVERSITY; BREAD; CLASSIFICATION; FOOD CONTROL; GENETICS; ISOLATION AND PURIFICATION; MICROBIOLOGY; POLYMERASE CHAIN REACTION;

BACTERIA (MICROORGANISMS); LACTOBACILLUS SANFRANCISCENSIS;

PRIMER DNA;

BREAD; DNA PRIMERS; FOOD MICROBIOLOGY; GENOTYPE; LACTOBACILLUS; MULTIPLEX POLYMERASE CHAIN REACTION; POLYMERASE CHAIN REACTION; SPECIES SPECIFICITY;

EID: 84923001662     PISSN: 01681605     EISSN: 18793460     Source Type: Journal    
DOI: 10.1016/j.ijfoodmicro.2015.02.007     Document Type: Article

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