Recovery of total microbial RNA from lactic acid fermented foods with a high starch content-Reference-Cited by-同舟云学术

Recovery of total microbial RNA from lactic acid fermented foods with a high starch content

Published:1998-11 Issue:5 Volume:27 Page:270-274
ISSN:0266-8254
Container-title:Letters in Applied Microbiology
language:en
Short-container-title:Letters in Applied Microbiology

Author:

Ampe F.¹,Omar N. ben¹,Guyot J. ‐P.¹

Affiliation:

1. Institut Français de Recherche pour le Développement en Coopération (ORSTOM), Laboratoire de Biotechnologie Microbienne Tropicale, Montpellier, France

Publisher

Wiley

Subject

Applied Microbiology and Biotechnology

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1046/j.1472-765X.1998.00435.x

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4. Microbiological and biochemical characterization of retting, a traditional lactic acid fermentation for foo‐foo production.;Brauman A.;Applied and Environmental Microbiology,1996

5. Molecular characterization of the α-amylase genes of Lactobacillus plantarum A6 and Lactobacillus amylovorus reveals an unusual 3′ end structure with direct tandem repeats and suggests a common evolutionary origin

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