Monitoring the bacterial community during fermentation of sunki, an unsalted, fermented vegetable traditional to the Kiso area of Japan.

Abstract

AIMS To investigate the microbial community in sunki, an indigenous, unsalted, fermented vegetable, made from the leaves of red beet. METHODS AND RESULTS Fermenting samples were collected at 1- to 2-day intervals from four houses and investigated by culture-dependent and culture-independent techniques. PCR-Denaturing-Gradient-Gel-Electrophoresis profiles… (More)
DOI: 10.1111/j.1472-765X.2008.02404.x

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Cite this paper

@article{Endo2008MonitoringTB, title={Monitoring the bacterial community during fermentation of sunki, an unsalted, fermented vegetable traditional to the Kiso area of Japan.}, author={Akihito Endo and Hiroshi Mizuno and Shuichi Okada}, journal={Letters in applied microbiology}, year={2008}, volume={47 3}, pages={221-6} }