Difference between revisions of "PMID:16033455"
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| + | {| id="A50576007eeb42" class=" tableEdit PMID_info_table" | ||
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| + | !align=left |Citation | ||
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| + | '''Randazzo, CL , Heilig, H , Restuccia, C , Giudici, P and Caggia, C ''' (2005) Bacterial population in traditional sourdough evaluated by molecular methods. ''J. Appl. Microbiol.'' '''99''':251-8 | ||
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| + | !align=left |Abstract | ||
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| + | To study the microbial communities in artisanal sourdoughs, manufactured by traditional procedure in different areas of Sicily, and to evaluate the lactic acid bacteria (LAB) population by classical and culture-independent approaches. | ||
| + | |- | ||
| + | !align=left |Links | ||
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| + | [http://www.ncbi.nlm.nih.gov/entrez/query.fcgi?cmd=Retrieve&db=pubmed&dopt=Abstract&list_uids=16033455 PubMed] | ||
| + | Online version:[http://dx.doi.org/10.1111/j.1365-2672.2005.02624.x 10.1111/j.1365-2672.2005.02624.x] | ||
| + | |- | ||
| + | !align=left |Keywords | ||
| + | || | ||
| + | Base Sequence; Bread; Cereals/microbiology; DNA Fingerprinting/methods; DNA, Bacterial/genetics; DNA, Ribosomal/genetics; Electrophoresis/methods; Fermentation; Food Microbiology; Lactobacillus/genetics; Lactobacillus/isolation & purification; Phenotype; Polymerase Chain Reaction/methods; Polymorphism, Restriction Fragment Length | ||
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| + | <!--box uid=d41d8cd98f00b204e9800998ecf8427e.3476.A50576007eeb42--> | ||
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| + | ==Main Points of the Paper == | ||
| + | {{LitSignificance}} | ||
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| + | == Materials and Methods Used == | ||
| + | {{LitMaterials}} | ||
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| + | ==Phenotype Annotations== | ||
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| + | !|Phenotype of!!Taxon Information!!Genotype Information (if known)!!Condition Information!!OMP ID!!OMP Term Name!!ECO ID!!ECO Term Name!!Notes!!Status | ||
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| + | ==Notes== | ||
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| + | ==References== | ||
| + | {{RefHelp}} | ||
| + | <references/> | ||
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| + | [[Category:Publication]] | ||
Latest revision as of 12:38, 17 September 2012
| Citation |
Randazzo, CL , Heilig, H , Restuccia, C , Giudici, P and Caggia, C (2005) Bacterial population in traditional sourdough evaluated by molecular methods. J. Appl. Microbiol. 99:251-8 |
|---|---|
| Abstract |
To study the microbial communities in artisanal sourdoughs, manufactured by traditional procedure in different areas of Sicily, and to evaluate the lactic acid bacteria (LAB) population by classical and culture-independent approaches. |
| Links |
PubMed Online version:10.1111/j.1365-2672.2005.02624.x |
| Keywords |
Base Sequence; Bread; Cereals/microbiology; DNA Fingerprinting/methods; DNA, Bacterial/genetics; DNA, Ribosomal/genetics; Electrophoresis/methods; Fermentation; Food Microbiology; Lactobacillus/genetics; Lactobacillus/isolation & purification; Phenotype; Polymerase Chain Reaction/methods; Polymorphism, Restriction Fragment Length |
| edit table |
Main Points of the Paper
Please summarize the main points of the paper.
Materials and Methods Used
Please list the materials and methods used in this paper (strains, plasmids, antibodies, etc).
Phenotype Annotations
See Help:AnnotationTable for details on how to edit this table.
<protect>
| Phenotype of | Taxon Information | Genotype Information (if known) | Condition Information | OMP ID | OMP Term Name | ECO ID | ECO Term Name | Notes | Status |
|---|---|---|---|---|---|---|---|---|---|
| edit table |
</protect>
Notes
References
See Help:References for how to manage references in omp dev.
