Three-phase succession of autochthonous lactic acid bacteria to reach a stable ecosystem within 7 days of natural bamboo shoot fermentation as revealed by different molecular approaches-Reference-Cited by-同舟云学术

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Three-phase succession of autochthonous lactic acid bacteria to reach a stable ecosystem within 7 days of natural bamboo shoot fermentation as revealed by different molecular approaches

Published:2015-06-15 Issue:13 Volume:24 Page:3372-3389
ISSN:0962-1083
Container-title:Molecular Ecology
language:en
Short-container-title:Mol Ecol

Author:

Romi Wahengbam¹²,Ahmed Giasuddin²,Jeyaram Kumaraswamy¹^ORCID

Affiliation:

1. Microbial Resources Division; Institute of Bioresources and Sustainable Development (IBSD); Takyelpat Institutional Area Imphal 795001 Manipur India

2. Department of Biotechnology; Gauhati University; Guwahati 781014 Assam India

Funder

Council of Scientific and Industrial Research (CSIR), Govt. of India

Department of Biotechnology (DBT), Govt. of India

Publisher

Wiley

Subject

Genetics,Ecology, Evolution, Behavior and Systematics

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/mec.13237/fullpdf

Reference48 articles.

1. Recovery of total microbial RNA from lactic acid fermented foods with a high starch content;Ampe;Letters in Applied Microbiology,1998

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;Applied and Environmental Microbiology,1999

3. Bamboo shoot preservation for enhancing its business potential and local economy: a review;Bal;Critical Reviews in Food Science and Nutrition,2012

4. Next-generation approaches to the microbial ecology of food fermentations;Bokulich;BMB Reports,2012

5. Microbiological and biochemical characterization of cassava retting, a traditional lactic acid fermentation for foo-foo (cassava flour) production;Brauman;Applied and Environmental Microbiology,1996

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