Diversity of the microbiota involved in wine and organic apple cider submerged vinegar production as revealed by DHPLC analysis and next-generation sequencing

International Journal of Food Microbiology

Volumn 223, Issue , 2016, Pages 57-62

  Trček, Janja ^a   Mahnič, Aleksander ^b   Rupnik, Maja ^a,b,c  

^a UNIVERSITY OF MARIBOR   (Slovenia)

^b National Laboratory for Health   (Slovenia)

^c Centre of Excellence for Integrated Approaches in Chemistry and Biology of Proteins   (Slovenia)

Author keywords

Acetic acid bacteria; Acetobacter; Komagataeibacter; Lactic acid bacteria; Lactobacillus; Vinegar

Indexed keywords

ACETIC ACID; RNA 16S; VINEGAR;

ACETOBACTER; ARTICLE; BACTERIUM CULTURE; BACTERIUM DETECTION; CIDER; DENATURING HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; GENETIC VARIABILITY; GLUCONACETOBACTER; GLUCONOBACTER; INDUSTRIAL PRODUCTION; KOMAGATAEIBACTER OBOEDIENS; LACTIC ACID BACTERIUM; LACTOBACILLUS; MICROBIAL CONSORTIUM; MICROBIAL DIVERSITY; NEXT GENERATION SEQUENCING; NONHUMAN; OENOCOCCUS; OXIDATION; RHODOCOCCUS; WINE; BACTERIUM; BIODIVERSITY; FOOD CONTROL; GENETICS; GROWTH, DEVELOPMENT AND AGING; MALUS; MICROBIOLOGY;

ACETIC ACID; ACETOBACTER; BACTERIA; BIODIVERSITY; FOOD MICROBIOLOGY; GLUCONACETOBACTER; MALUS; OENOCOCCUS; RNA, RIBOSOMAL, 16S; WINE;

EID: 84958279296     PISSN: 01681605     EISSN: 18793460     Source Type: Journal    
DOI: 10.1016/j.ijfoodmicro.2016.02.007     Document Type: Article

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