共 5 条
[1]
Novel Leuconostoc citreum starter culture system for the fermentation of kimchi, a fermented cabbage product[J] . In-Kwon Choi,Seok-Ho Jung,Bong-Joon Kim,Sae-Young Park,Jeongho Kim,Hong-Ui Han.Antonie van Leeuwenhoek . 2003 (4)
[2]
Use of 16S26S rRNA intergenic spacer region PCR and repetitive extragenic palindromic PCR analyses of Escherichia coli isolates to identify nonpoint fecal sources .2 Seurinck S,Verstraete W,Siciliano S D. Applied and Environmental Microbiology . 2003
[3]
Lactobacillus casei, dominant species in naturally fermented Sicilian green olives .2 Randazzo C L,Restuccia C,Romano A D,et al. Int Food Microbiol . 2004
[4]
Monitoring the bacterial population dynamics in sourdough fermentation processes by using PCRdenaturing gradient gel electrophoresis .2 Meroth C B,Walter J,Henel C,et al. Applied and Environmental Microbiology . 2003
[5]
Molecular diversity of Lactobacillus spp. And other lactic acid bacteria in the human intestine as determined by specific amplification of 16S ribosomal DNA .2 Heilig HG,Zoetendal EG,Vaughan EE,et al. Appl Environ Microbiol . 2002