Culture-independent analysis of the microbial composition of the African traditional fermented foods poto poto and dégué by using three different DNA extraction methods-Reference-Cited by-同舟云学术

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

Published:2006-10 Issue:3 Volume:111 Page:228-233
ISSN:0168-1605
Container-title:International Journal of Food Microbiology
language:en
Short-container-title:International Journal of Food Microbiology

Author:

Abriouel Hikmate,Omar Nabil Ben,López Rosario Lucas,Martínez-Cañamero Madgalena,Keleke Simon,Gálvez Antonio

Publisher

Elsevier BV

Subject

General Medicine,Microbiology,Food Science

Reference28 articles.

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3. Cluster analysis, richness and biodiversity indexes derived from denaturing gradient gel electrophoresis fingerprints of bacterial communities demonstrate that traditional maize fermentations are driven by the transformation process;Ampe;International Journal of Food Microbiology,2000

4. Dynamics of the microbial community responsible for traditional sour cassava starch fermentation studied by denaturing gradient gel electrophoresis and quantitative rRNA hybridization;Ampe;International Journal of Food Microbiology,2001

5. Studies on koko a Ghanian fermented maize porridge;Andah;Ghana Journal of Agricultural Science,1973

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