PCR-DGGE analysis of bacterial communities in funazushi, fermented crucian carp with rice, during fermentation

Abstract

Funazushi (fermented Crucian Carp with rice) is a fermented fish product found only around Lake Biwa in Shiga Prefecture, Japan. It is characterized by a unique cheese-like flavor and characteristic sour taste. We analyzed the changes in the microbial community during funazushi fermentation by denaturing gradient gel electrophoresis of PCR-amplified 16S… (More)
DOI: 10.1007/s12562-010-0306-7

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