A Species-Specific qPCR Method for Enumeration of Lactobacillus sanfranciscensis, Lactobacillus brevis, and Lactobacillus curvatus During Cocultivation in Sourdough

Lactobacillus sanfranciscensis , Lactobacillus brevis , and Lactobacillus curvatus are frequently isolated from cereal-based fermented foods and are the dominant lactic acid bacteria in Korean sourdough. Detection of the individual species and their enumeration during fermentation are of great impor...

Ausführliche Beschreibung

Gespeichert in:

Bibliographische Detailangaben
Veröffentlicht in:	Food analytical methods 2021-04, Vol.14 (4), p.750-760
Hauptverfasser:	Baek, Hyun-Wook, Kim, Seul-Ah, Min, Won-Ki, Kang, Shin Dal, Shim, Sangmin, Han, Nam Soo, Seo, Jin-Ho
Format:	Artikel
Sprache:	eng
Schlagworte:	Analytical Chemistry Bacteria Bakery products Chemistry Chemistry and Materials Science Chemistry/Food Science Commensalism Enumeration Fermentation Fermented food Food Science Hydrolase Lactic acid Lactic acid bacteria Lactobacillus Lactobacillus brevis Lactobacillus curvatus Microbiology Microorganisms Polymerase chain reaction Sourdough Species
Online-Zugang:	Volltext
Tags:	Tag hinzufügen Keine Tags, Fügen Sie den ersten Tag hinzu!

Schreiben Sie den ersten Kommentar!