Culture-independent analysis of yeast diversity in Korean traditional fermented soybean foods (doenjang and kanjang) based on 26S rRNA sequence-Reference-Cited by-同舟云学术

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Culture-independent analysis of yeast diversity in Korean traditional fermented soybean foods (doenjang and kanjang) based on 26S rRNA sequence

Published:2015-03-07 Issue:3 Volume:58 Page:377-385
ISSN:1738-2203
Container-title:Journal of the Korean Society for Applied Biological Chemistry
language:en
Short-container-title:J Korean Soc Appl Biol Chem

Author:

Haque Md. Azizul,Seo Weon Taek,Hwang Chung Eun,Lee Hee Yul,Ahn Min Ju,Cho Kye Man

Publisher

Springer Science and Business Media LLC

Subject

Organic Chemistry,General Biochemistry, Genetics and Molecular Biology

Link

http://link.springer.com/content/pdf/10.1007/s13765-015-0030-1.pdf

Reference46 articles.

1. Aidoo KE, Rob Nout MJ, Sarkar PK (2006) Occurrence and function of yeasts in Asian indigenous fermented foods. FEMS Yeast Res 6:30–39

2. Boekhout T (2005) Gut feeling for yeasts. Nature 434:449–451

3. Bolumar T, Sanz Y, Aristoy MC, Toldrá F (2003) Purification and properties of an arginyl aminopeptidase from Debaryomyces hansenii. Int J Food Microbiol 86:141–151

4. Bolumar T, Sanz Y, Aristoy MC, Toldrá F (2008) Purification and characterization of protease A and D from Deharyomyces hansenii. Int J Food Microbiol 124:135–141

5. Borneman J, Hartin RJ (2000) PCR primers that amplify fungal rRNA genes from environmental samples. Appl Environ Microbiol 66:4356–4360

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