Bacterial diversity and community structure during fermentation of Chinese sauerkraut with Lactobacillus casei 11MZ-5-1 by Illumina Miseq sequencing

Letters in Applied Microbiology

Volumn 66, Issue 1, 2018, Pages 55-62

  Du, R ^a   Ge, J ^a   Zhao, D ^a   Sun, J ^a   Ping, W ^a   Song, G ^a  

^a HEILONGJIANG UNIVERSITY   (China)

Author keywords

bacterial diversity; Chinese sauerkraut; community structure; Illumina Miseq sequencing analysis; Lactobacillus casei

Indexed keywords

BACTERIA; FOOD PROCESSING; RNA; STARTERS;

BACTERIAL COMMUNITY; BACTERIAL DIVERSITY; CHINESE SAUERKRAUT; COMMUNITY STRUCTURES; ILLUMEN MISEQ SEQUENCING ANALYSE; ILLUMINA; LACTOBACILLUS CASEI; SEQUENCING ANALYSIS; STARTER CULTURES; TRADITIONAL FOOD;

FERMENTATION;

BACTERIAL RNA; RNA 16S;

BACTERIUM; COMMUNITY STRUCTURE; DOMINANCE; FERMENTATION; FOOD PROCESSING; GENETIC ANALYSIS; INOCULATION; LEAFY VEGETABLE; RESEARCH WORK; SPECIES DIVERSITY; SPECIES RICHNESS;

ARTICLE; BACTERIAL COUNT; BACTERIUM CULTURE; CHINESE SAUERKRAUT; COMMUNITY STRUCTURE; CONTROLLED STUDY; ENTEROBACTER; FERMENTATION; FERMENTED PRODUCT; GENE SEQUENCE; INOCULATION; LACTOBACILLUS; LACTOBACILLUS CASEI; LACTOCOCCUS; MICROBIAL COMMUNITY; MICROBIAL DIVERSITY; NONHUMAN; PSEUDOMONAS; SPECIES RICHNESS; BIODIVERSITY; BRASSICA; CLASSIFICATION; DNA SEQUENCE; FOOD CONTROL; GENETICS; ISOLATION AND PURIFICATION; METABOLISM; MICROBIOLOGY;

BACTERIA (MICROORGANISMS); ENTEROBACTER; LACTOBACILLUS; LACTOBACILLUS CASEI; LACTOCOCCUS; LACTOCOCCUS CASEI; PSEUDOMONAS;

BIODIVERSITY; BRASSICA; FERMENTATION; FOOD MICROBIOLOGY; LACTOBACILLUS CASEI; RNA, RIBOSOMAL, 16S; SEQUENCE ANALYSIS, DNA;

EID: 85038580236     PISSN: 02668254     EISSN: 1472765X     Source Type: Journal    
DOI: 10.1111/lam.12824     Document Type: Article

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