✦ LIBER ✦

Analysis of bacterial communities of traditional fermented West African cereal foods using culture independent methods

✍ Scribed by Folarin A. Oguntoyinbo; Panagiotis Tourlomousis; Michael J. Gasson; Arjan Narbad

Book ID: 113647246
Publisher: Elsevier Science
Year: 2011
Tongue: English
Weight: 279 KB
Volume: 145
Category: Article
ISSN: 0168-1605
DOI: 10.1016/j.ijfoodmicro.2010.12.025

No coin nor oath required. For personal study only.

📜 SIMILAR VOLUMES

Culture-independent analysis of the micr

Culture-independent analysis of the microbial composition of the African traditional fermented foods poto poto and dégué by using three different DNA extraction methods

✍ Hikmate Abriouel; Nabil Ben Omar; Rosario Lucas López; Madgalena Martínez-Cañame 📂 Article 📅 2006 🏛 Elsevier Science 🌐 English ⚖ 269 KB

Culture-Based and Denaturing Gradient Ge

Culture-Based and Denaturing Gradient Gel Electrophoresis Analysis of the Bacterial Community from Chungkookjang, a Traditional Korean Fermented Soybean Food

✍ Sung Wook Hong; Jae Young Choi; Kun Sub Chung 📂 Article 📅 2012 🏛 Institute of Food Technologists 🌐 English ⚖ 759 KB

Microbial Community Analysis of Food-Spo

Microbial Community Analysis of Food-Spoilage Bacteria in Commercial Custard Creams Using Culture-Dependent and Independent Methods

✍ K. Arakawa; Y. Kawai; H. Iioka; M. Tanioka; J. Nishimura; H. Kitazawa; K. Tsurum 📂 Article 📅 2008 🏛 American Dairy Science Association 🌐 English ⚖ 349 KB