Reassessment of the succession of lactic acid bacteria in commercial cucumber fermentations and physiological and genomic features associated with their dominance

Food Microbiology

Volumn 63, Issue , 2017, Pages 217-227

  Perez Diaz I M ^a   Hayes, J ^a   Medina, E ^b,c   Anekella, K ^b   Daughtry, K ^b   Dieck, S ^b   Levi, M ^b   Price, R ^b   Butz, N ^d   Lu, Z ^e   Azcarate Peril, M A ^d  

^a NORTH CAROLINA STATE UNIVERSITY   (United States)

^b NORTH CAROLINA STATE UNIVERSITY   (United States)

^c INSTITUTO DE LA GRASA   (Spain)

^d UNIVERSITY OF NORTH CAROLINA SCHOOL OF MEDICINE   (United States)

^e KENNESAW STATE UNIVERSITY   (United States)

Author keywords

Cucumber fermentation; Dominance; Genome comparative analysis; Lactobacillus pentosus; Lactobacillus plantarum; Microbiota

Indexed keywords

BACTERIAL DNA;

CLASSIFICATION; CUCUMBER; DNA SEQUENCE; FERMENTATION; FOOD CONTROL; GENETICS; GENOMICS; ISOLATION AND PURIFICATION; LACTOBACILLALES; LACTOCOCCUS; LEUCONOSTOC; MICROBIOLOGY; MICROFLORA; PEDIOCOCCUS; PHYSIOLOGY; POLYMERASE CHAIN REACTION;

CUCUMIS SATIVUS; DNA, BACTERIAL; FERMENTATION; FOOD MICROBIOLOGY; GENOMICS; INDUSTRIAL MICROBIOLOGY; LACTOBACILLALES; LACTOCOCCUS; LEUCONOSTOC; MICROBIOTA; PEDIOCOCCUS; POLYMERASE CHAIN REACTION; SEQUENCE ANALYSIS, DNA;

EID: 85003040062     PISSN: 07400020     EISSN: 10959998     Source Type: Journal    
DOI: 10.1016/j.fm.2016.11.025     Document Type: Article

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