Characterization of Cucumber Fermentation Spoilage Bacteria by Enrichment Culture and 16S rDNA Cloning-Reference-Cited by-同舟云学术

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Characterization of Cucumber Fermentation Spoilage Bacteria by Enrichment Culture and 16S rDNA Cloning

Published:2013-03 Issue:3 Volume:78 Page:M470-M476
ISSN:0022-1147
Container-title:Journal of Food Science
language:en
Short-container-title:Journal of Food Science

Author:

Breidt Fred¹,Medina Eduardo,Wafa Doria,Pérez-Díaz Ilenys¹,Franco Wendy,Huang Hsin-Yu²,Johanningsmeier Suzanne D.¹,Kim Jae Ho³

Affiliation:

1. USDA-ARS, SAA Food Science Research Unit, 322 Schaub Hall, Box 7624; North Carolina State Univ.; Raleigh; NC; 27695-7624; U.S.A.

2. Natl. Taiwan Univ.; Taipei; Taiwan; Republic of China

3. Dept. of Biology; Kyungsung Univ.; Busan; 608-736; South Korea

Publisher

Wiley

Subject

Food Science

Reference27 articles.

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

2. Conversion of lactate-C14 to propionate by the rumen microbiota;Baldwin;J Bacteriol,1962

3. Fermented Vegetables

4. Anaerobic lactic acid degradation during ensilage of whole crop maize inoculated with Lactobacillus buchneri inhibits yeast growth and improves aerobic stability;Driehuis;J Appl Microbiol,1999

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