Dynamics of the microbial community responsible for traditional sour cassava starch fermentation studied by denaturing gradient gel electrophoresis and quantitative rRNA hybridization-Reference-Cited by-同舟云学术

Dynamics of the microbial community responsible for traditional sour cassava starch fermentation studied by denaturing gradient gel electrophoresis and quantitative rRNA hybridization

Published:2001-04 Issue:1-2 Volume:65 Page:45-54
ISSN:0168-1605
Container-title:International Journal of Food Microbiology
language:en
Short-container-title:International Journal of Food Microbiology

Author:

Ampe Frédéric,Sirvent Audrey,Zakhia Nadine

Publisher

Elsevier BV

Subject

General Medicine,Microbiology,Food Science

Reference24 articles.

1. Design and evaluation of a Lactobacillus manihotivorans species-specific ribosomal RNA-targeted hybridization probe and its application to the study of sour cassava fermentation;Ampe;Appl. Environ. Microbiol.,2000

2. Recovery of total microbial RNA from lactic acid fermented foods with a high starch content;Ampe;Lett. Appl. Microbiol.,1998

3. Culture-independent quantification of physiologically active microbial groups in Mexican pozol, a lactic acid fermented dough, using rRNA-targeted oligonucleotide probes;Ampe;J. Appl. Microbiol.,1999

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

5. Molecular diversity of lactic acid bacteria from cassava sour starch (Colombia);ben Omar;Syst. Appl. Microbiol.,2000

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