Pyrosequencing reveals bacterial diversity in Korean traditional wheat-based nuruk

Journal of Microbiology

Volumn 53, Issue 12, 2015, Pages 812-819

  Bal, Jyotiranjan ^a   Yun, Suk Hyun ^a   Choi, Myoung Suk ^a   Yeo, Soo Hwan ^b   Kim, Jung Mi ^c   Kim, Dae Hyuk ^a  

^a Chonbuk National University   (South Korea)

^b NAAS   (South Korea)

^c Wonkwang University   (South Korea)

Author keywords

bacterial diversity; Firmicutes; LAB; nuruk; wheat

Indexed keywords

RNA 16S;

ACTINOBACTERIA; ALCOHOLIC BEVERAGE; BACILLACEAE; BACTERIUM; BIODIVERSITY; CLASSIFICATION; CYANOBACTERIUM; DNA SEQUENCE; FERMENTATION; FIRMICUTES; FOOD CONTROL; GENETICS; HIGH THROUGHPUT SEQUENCING; MICROBIOLOGY; PHYLOGENY; POLYMERASE CHAIN REACTION; SOUTH KOREA; TEMPERATURE; WHEAT;

ACTINOBACTERIA; ALCOHOLIC BEVERAGES; BACILLACEAE; BACTERIA; BIODIVERSITY; CYANOBACTERIA; FERMENTATION; FIRMICUTES; FOOD MICROBIOLOGY; HIGH-THROUGHPUT NUCLEOTIDE SEQUENCING; PHYLOGENY; POLYMERASE CHAIN REACTION; REPUBLIC OF KOREA; RNA, RIBOSOMAL, 16S; SEQUENCE ANALYSIS, DNA; TEMPERATURE; TRITICUM;

EID: 84949196261     PISSN: 12258873     EISSN: 19763794     Source Type: Journal    
DOI: 10.1007/s12275-015-5516-3     Document Type: Article

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