Bacterial diversity of traditional fermented food, Idli by high thorough-put sequencing
Digambar Kavitake, Mangesh Suryavanshi, Sujatha Kandasamy, Palanisamy Bruntha Devi, Yogesh S. Shouche, Prathapkumar Halady Shetty
Topics & Concepts
FirmicutesLactococcusProteobacteriaBiologyBacteroidetesWeissellaActinobacteriaMicrobiologyLeuconostocFood scienceLactobacillusFermentationLactococcus lactisBacteriaGenetics16S ribosomal RNALactic acidProbiotics and Fermented FoodsGenomics and Phylogenetic StudiesFermentation and Sensory Analysis