Culture-independent study of the diversity of microbial populations in brines during fermentation of naturally-fermented Aloreña green table olives-Reference-Cited by-同舟云学术

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Culture-independent study of the diversity of microbial populations in brines during fermentation of naturally-fermented Aloreña green table olives

Published:2011-01 Issue:3 Volume:144 Page:487-496
ISSN:0168-1605
Container-title:International Journal of Food Microbiology
language:en
Short-container-title:International Journal of Food Microbiology

Author:

Abriouel Hikmate,Benomar Nabil,Lucas Rosario,Gálvez Antonio

Funder

Bioándalus 08/18/L4.3 (Instituto Andaluz de Biotecnología)

Junta de Andalucía

Ramón y Cajal Research Programme

University of Jaén (Plan de Apoyo a la Investigación)

Publisher

Elsevier BV

Subject

General Medicine,Microbiology,Food Science

Reference47 articles.

1. Culture-independent analysis of the microbial composition of the African traditional fermented foods poto poto and degue by using three different DNA extraction methods;Abriouel;International Journal of Food Microbiology,2006

2. Polyphasic study of 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. Enzyme characteristics of extremely halophilic archaeal community in Tuzkoy Salt Mine, Turkey;Birbir;World Journal of Microbiology and Biotechnology,2004

4. Changes in chemical and microbiological composition of olive during fermentation;Borcakli;Grasas y Aceites,1993

5. Intragenomic heterogeneity and intergenomic recombination among haloarchaeal rRNA genes;Boucher;Journal of Bacteriology,2004

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