Microbial Community Analysis of Food-Spoilage Bacteria in Commercial Custard Creams Using Culture-Dependent and Independent Methods-Reference-Cited by-同舟云学术

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

Published:2008-08 Issue:8 Volume:91 Page:2938-2946
ISSN:0022-0302
Container-title:Journal of Dairy Science
language:en
Short-container-title:Journal of Dairy Science

Author:

Arakawa K.,Kawai Y.,Iioka H.,Tanioka M.,Nishimura J.,Kitazawa H.,Tsurumi K.,Saito T.

Publisher

American Dairy Science Association

Subject

Genetics,Animal Science and Zoology,Food Science

Reference36 articles.

1. Phylogenetic identification and in situ detection of individual microbial cells without cultivation;Amann;Microbiol. Rev.,1995

2. Polyphasic study of the spatial distribution of microorganisms in Mexican pozol, a fermented maize dough, demonstrates the need for cultivation-independent methods to investigate traditional fermentations;Ampe;Appl. Environ. Microbiol.,1999

3. Dynamics of the microbial community responsible for traditional sour cassava starch fermentation studied by denaturing gradient gel electrophoresis and quantitative rRNA hybridization;Ampe;Int. J. Food Microbiol.,2001

4. Microbial community dynamics during production of the Mexican fermented maize dough pozol;ben Omar;Appl. Environ. Microbiol.,2000

5. The microbiology of South African traditional fermented milks;Beukes;Int. J. Food Microbiol.,2001

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