Characterization of the bacterial community naturally present on commercially grown basil leaves: Evaluation of sample preparation prior to culture-independent techniques

International Journal of Environmental Research and Public Health

Volumn 12, Issue 8, 2015, Pages 10171-10197

  Ceuppens, Siele ^a   Delbeke, Stefanie ^a   De Coninck, Dieter ^a   Boussemaere, Jolien ^a   Boon, Nico ^a   Uyttendaele, Mieke ^a  

^a GHENT UNIVERSITY   (Belgium)

Author keywords

16S rRNA; DGGE; Fresh herbs; Next generation sequencing NGS; Novosphingobium

Indexed keywords

BACTERIAL DNA; RNA 16S;

ELECTROKINESIS; HERB; LEAF; MICROBIAL COMMUNITY; PHYSIOLOGY; RNA; SAMPLE PREPARATION;

16S RRNA GENE; ARTICLE; BACTERIAL COUNT; BACTERIAL GROWTH; BACTERIUM CULTURE; BASIL; CONTROLLED STUDY; CROP PRODUCTION; DENATURING GRADIENT GEL ELECTROPHORESIS; FLAVOBACTERIUM; FOOD SPOILAGE; FOOD STORAGE; FOOD WASHING; KLEBSIELLA; MICROBIAL COMMUNITY; NEXT GENERATION SEQUENCING; NONHUMAN; NOVOSPHINGOBIUM; PANTOEA; PLANT LEAF; POLYMERASE CHAIN REACTION; PSEUDOMONAS; SPHINGOBACTERIUM; TISSUE INJURY; BACTERIUM; CLASSIFICATION; FOOD CONTROL; GENETICS; ISOLATION AND PURIFICATION; MICROBIOLOGY; MICROFLORA; TEMPERATURE;

BACTERIA (MICROORGANISMS); FLAVOBACTERIUM; KLEBSIELLA; NOVOSPHINGOBIUM; OCIMUM; PANTOEA; PSEUDOMONAS; SPHINGOBACTERIUM;

BACTERIA; DENATURING GRADIENT GEL ELECTROPHORESIS; DNA, BACTERIAL; FOOD MICROBIOLOGY; FOOD STORAGE; MICROBIOTA; OCIMUM BASILICUM; PLANT LEAVES; POLYMERASE CHAIN REACTION; RNA, RIBOSOMAL, 16S; TEMPERATURE;

EID: 84951855545     PISSN: 16617827     EISSN: 16604601     Source Type: Journal    
DOI: 10.3390/ijerph120810171     Document Type: Article

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