(Q48067037)

8 February 2018

title

Analysis of bacterial and fungal communities in Japanese- and Chinese-fermented soybean pastes using nested PCR-DGGE. (English)

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8 February 2018

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Tae Woon Kim

1

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8 February 2018

Jun-Hwa Lee

series ordinal

2

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8 February 2018

Min-Hee Park

series ordinal

3

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8 February 2018

Hae-Yeong Kim

series ordinal

4

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8 February 2018

publication date

19 November 2009

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8 February 2018

published in

Current Microbiology

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8 February 2018

volume

60

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8 February 2018

issue

5

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8 February 2018

page(s)

315-320

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8 February 2018

https://scigraph.springernature.com/pub.10.1007/s00284-009-9542-4

exact match

0 references

cites work

Identification and typing of miso and soy sauce fermentation yeasts, Candida etchellsii and C. versatilis, based on sequence analyses of the D1D2 domain of the 26S ribosomal RNA gene, and the region of internal transcribed spacer 1, 5.8S ribosomal R

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12 December 2020

Analysis of extracellular proteins of Aspergillus oryzae grown on soy sauce koji

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12 December 2020

Time series analysis of aerobic bacterial flora during Miso fermentation

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12 December 2020

Monitoring the bacterial population dynamics in sourdough fermentation processes by using PCR-denaturing gradient gel electrophoresis

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12 December 2020

Aspergillus oryzae GB-107 fermentation improves nutritional quality of food soybeans and feed soybean meals

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12 December 2020

Widespread distribution of the bacteriocin-producing lactic acid cocci in Miso-paste products

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12 December 2020

Effects of the amino-carbonyl reaction of ribose and glycine on the formation of the 2(or 5)-ethyl-5(or 2)-methyl-4-hydroxy-3(2H)-furanone aroma component specific to miso by halo-tolerant yeast

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12 December 2020

Analysis of microbial communities in doenjang, a Korean fermented soybean paste, using nested PCR-denaturing gradient gel electrophoresis.

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12 December 2020

Miso. III. Pure culture fermentation with Saccharomyces rouxii.

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12 December 2020

PCR-DGGE fingerprinting: novel strategies for detection of microbes in food.

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12 December 2020

Traditional soyfoods: processing and products

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12 December 2020

Phenotypic and technological diversity of lactic acid bacteria and staphylococci isolated from traditionally fermented sausages in southern Greece

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12 December 2020

Diversity of fungi, bacteria, and actinomycetes on leaves decomposing in a stream

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12 December 2020

Succession of bacterial and fungal communities during a traditional pot fermentation of rice vinegar assessed by PCR-mediated denaturing gradient gel electrophoresis

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12 December 2020

Bacterial composition of commercial probiotic products as evaluated by PCR-DGGE analysis

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12 December 2020

Bacterial analysis of breast milk: a tool to differentiate Raynaud's phenomenon from infectious mastitis during lactation

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12 December 2020

Profiling of complex microbial populations by denaturing gradient gel electrophoresis analysis of polymerase chain reaction-amplified genes coding for 16S rRNA

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12 December 2020

Gapped BLAST and PSI-BLAST: a new generation of protein database search programs

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12 December 2020

Microbiological study of lactic acid bacteria in kefir grains by culture-dependent and culture-independent methods

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12 December 2020

10.1007/S00284-009-9542-4

Identifiers

DOI

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8 February 2018

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8 February 2018