Molecular analysis of bacterial community dynamics during the fermentation of soy-daddawa condiment

Food Science and Biotechnology

Volumn 25, Issue 4, 2016, Pages 1081-1086

  Ezeokoli, Obinna ^a,b,c   Gupta, Arvind ^a   Popoola, Temitope ^b   Bezuidenhout, Cornelius ^a  

^a NORTH WEST UNIVERSITY   (South Africa)

^b FEDERAL UNIVERSITY OF AGRICULTURE   (Nigeria)

^c AGRICULTURAL RESEARCH COUNCIL   (South Africa)

Author keywords

16S rRNA; bacteria; fermented condiment; PCR DGGE; Soy daddawa

Indexed keywords

BACTERIOLOGY; ELECTROPHORESIS; FERMENTATION; FOOD PROCESSING; LACTIC ACID; POLYMERASE CHAIN REACTION; RNA;

16S RRNA; DENATURING GRADIENT GEL ELECTROPHORESES (DGGE); ENTEROCOCCUS CASSELIFLAVUS; FERMENTED CONDIMENT; OPERATIONAL TAXONOMIC UNITS; PCR-DGGE; SOY-DADDAWA; TAXONOMIC IDENTIFICATIONS;

BACTERIA;

EID: 84986275962     PISSN: 12267708     EISSN: None     Source Type: Journal    
DOI: 10.1007/s10068-016-0174-8     Document Type: Article

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