Advanced methods for the identification, enumeration, and characterization of microorganisms in fermented foods

Advances in Fermented Foods and Beverages: Improving Quality, Technologies and Health Benefits

Volumn , Issue , 2015, Pages 157-176

  Dolci, P ^a   Alessandria, V ^a   Rantsiou, K ^a   Cocolin, L ^a  

^a UNIVERSITY OF TURIN   (Italy)

Author keywords

Culture independent methods; Fermented food; Microbial diversity; Microbial profiling; Microbial vitality; Pyrosequencing

Indexed keywords

ECOLOGY; FERMENTATION; FOOD PRODUCTS;

FERMENTED FOODS; MICROBIAL DIVERSITY; MICROBIAL PROFILING; MICROBIAL VITALITY; PYROSEQUENCING;

FOOD MICROBIOLOGY;

EID: 84941254043     PISSN: None     EISSN: None     Source Type: Book    
DOI: 10.1016/B978-1-78242-015-6.00007-4     Document Type: Chapter

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