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Methyltin mercaptide stabilizers employed in polyvinyl chloride water pipe	1984	Argus Chemical Corporation, Brooklyn, NY 11231	Read more...
Source Type Print(0) Ref Type Journal Article Periodical, Full Journal of toxicology and environmental health Periodical, Abbrev. J.Toxicol.Environ.Health Pub Date Free Form 1984/ Volume 14 Issue 3-Feb Start Page 471 Other Pages 472 Notes Place of Publication ISSN/ISBN 0098-4108 Accession Number Language SubFile DOI Output Language Unknown(0) PMID Abstract Descriptors dimethyltin dichloride c 14, drinking water, methyltin mercaptide, organotin compound, polyvinylchloride, radioisotope, unclassified drug, animal experiment, article, editorial, intoxication, nonhuman, priority journal, rat, toxicokinetics Links Book Title Database Embase; MEDLINE Publisher Data Source Embase Authors Kauder,O. S. Original/Translated Title URL Date of Electronic PMCID Editors
Micafungin at physiological serum concentrations shows antifungal activity against Candida albicans and Candida parapsilosis biofilms	2014	Department of Clinical Microbiology and Infectious Diseases, Hospital General Universitario Gregorio Maranon, Madrid, Spain Instituto de Investigacion Sanitaria Gregorio Maranon, Madrid, Spain mariaguembe@hotmail.com jguineaortega@yahoo.es.; Department of	Read more...
Source Type Print(0) Ref Type Journal Article Periodical, Full Antimicrobial Agents and Chemotherapy Periodical, Abbrev. Antimicrob.Agents Chemother. Pub Date Free Form Sep Volume 58 Issue 9 Start Page 5581 Other Pages 5584 Notes LR: 20150301; CI: Copyright (c) 2014; JID: 0315061; 0 (Antifungal Agents); 0 (Echinocandins); 0 (Lipopeptides); R10H71BSWG (micafungin); OID: NLM: PMC4135876; 2014/06/23 [aheadofprint]; ppublish Place of Publication United States ISSN/ISBN 1098-6596; 0066-4804 Accession Number PMID: 24957821 Language eng SubFile Journal Article; Research Support, Non-U.S. Gov't; IM DOI 10.1128/AAC.02738-14 [doi] Output Language Unknown(0) PMID 24957821 Abstract We assessed the in vitro activity of micafungin against preformed Candida biofilms by measuring the concentration of drug causing the most fungal damage and inhibition of regrowth. We studied 37 biofilm-producing Candida spp. strains from blood cultures. We showed that micafungin was active against planktonic and sessile forms of Candida albicans strains and moderately active against Candida parapsilosis sessile cells. Concentrations of micafungin above 2 mug/ml were sufficiently high to inactivate regrowth of Candida sessile cells. Descriptors Links Book Title Database Publisher American Society for Microbiology. All Rights Reserved Data Source Authors Guembe,M., Guinea,J., Marcos-Zambrano,L.J., Fernandez-Cruz,A., Pelaez,T., Munoz,P., Bouza,E. Original/Translated Title URL Date of Electronic 20140623 PMCID PMC4135876 Editors
Micro-shear bond strength and morphological analysis of a self-etching primer adhesive system to fluorosed enamel	2005	Graduate School, Cariology and Operative Dentistry, Tokyo Medical and Dental University, 1-5-45, Yushima, Bunkyo-ku, Tokyo 113-8549, Japan. dinesh.ope@tmd.ac.jp	Read more...
Source Type Print(0) Ref Type Journal Article Periodical, Full Journal of dentistry Periodical, Abbrev. J.Dent. Pub Date Free Form May Volume 33 Issue 5 Start Page 419 Other Pages 426 Notes LR: 20121115; JID: 0354422; 0 (Clearfil SE Bond); 0 (Composite Resins); 0 (Phosphoric Acids); 0 (Resin Cements); E4GA8884NN (phosphoric acid); CIN: J Esthet Restor Dent. 2009;21(6):416-21. PMID: 20002931; 2004/07/27 [received]; 2004/11/06 [revised]; 2004/ Place of Publication England ISSN/ISBN 0300-5712; 0300-5712 Accession Number PMID: 15833398 Language eng SubFile Journal Article; Research Support, Non-U.S. Gov't; D; IM DOI S0300-5712(04)00184-8 [pii] Output Language Unknown(0) PMID 15833398 Abstract PURPOSE: The aim of this study was to evaluate micro-shear bond strength and morphological analysis of a self-etching primer adhesive system to fluorosed enamel. MATERIALS AND METHODS: Extracted human molars were classified according to the severity of fluorosis using Thylstrup and Fejerskov index into four groups (TFI: 0, normal; 1-3, mild fluorosis; 3-6, moderate fluorosis; 6-7, severe fluorosis) and divided into following two sub-groups. For the first sub-group, a self-etching primer adhesive system was applied to the ground enamel surfaces and the other sub-group was conditioned with 37% phosphoric acid for 30s prior to application of the same adhesive system. Teeth were then restored with a resin composite, stored for 24h in water and micro-shear bond strengths were measured. After shear testing, the fracture modes were observed under a laser scanning microscope. Morphological study of etching patterns and adhesive interface was done under a scanning electron microscope (SEM). The data were analyzed using two-way ANOVA and Sheffe test (p=0.05). RESULTS: No statistically significant difference was there between the different degrees of fluorosis in each sub-group. However, significant difference in the bond strengths between phosphoric acid etching and self-etching was found in moderate and severe groups. The SEM observations showed at the resin-enamel interface, thick resin tag like extensions penetrated around 3.5 microm into the enamel etched with phosphoric acid, while self-etching primer created, 1 microm lamina like penetration. CONCLUSION: Severity of fluorosis affects the micro-shear bond strength of a self-etching bonding system to fluorosed enamel. Descriptors Acid Etching, Dental/methods, Analysis of Variance, Composite Resins, Dental Bonding, Dental Restoration Failure, Dental Restoration, Permanent/methods, Dental Stress Analysis, Enamel Microabrasion, Fluorosis, Dental/therapy, Humans, Linear Models, Materials Testing, Microscopy, Electron, Scanning, Phosphoric Acids, Resin Cements, Shear Strength Links Book Title Database Publisher Data Source Authors Weerasinghe,D. S., Nikaido,T., Wettasinghe,K. A., Abayakoon,J. B., Tagami,J. Original/Translated Title URL Date of Electronic 20050113 PMCID Editors
Microbial and physiological characterization of weakly amylolytic but fast-growing lactic acid bacteria: a functional role in supporting microbial diversity in pozol, a Mexican fermented maize beverage	2003	Departamento de Alimentos y Biotecnologia, Facultad de Quimica, UNAM, 04510 Mexico D.F., Mexico.	Read more...
Source Type Print(0) Ref Type Journal Article Periodical, Full Applied and Environmental Microbiology Periodical, Abbrev. Appl.Environ.Microbiol. Pub Date Free Form Aug Volume 69 Issue 8 Start Page 4367 Other Pages 4374 Notes LR: 20140611; JID: 7605801; 0 (RNA, Ribosomal, 16S); 9005-25-8 (Starch); OID: NLM: PMC169132; ppublish Place of Publication United States ISSN/ISBN 0099-2240; 0099-2240 Accession Number PMID: 12902217 Language eng SubFile Journal Article; Research Support, Non-U.S. Gov't; IM DOI Output Language Unknown(0) PMID 12902217 Abstract Pozol is an acid beverage obtained from the natural fermentation of nixtamal (heat- and alkali-treated maize) dough. The concentration of mono- and disaccharides from maize is reduced during nixtamalization, so that starch is the main carbohydrate available for lactic acid fermentation. In order to provide some basis to understand the role of amylolytic lactic acid bacteria (ALAB) in this fermented food, their diversity and physiological characteristics were determined. Forty amylolytic strains were characterized by phenotypic and molecular taxonomic methods. Four different biotypes were distinguished via ribotyping; Streptococcus bovis strains were found to be predominant. Streptococcus macedonicus, Lactococcus lactis, and Enterococcus sulfureus strains were also identified. S. bovis strain 25124 showed extremely low amylase yield relative to biomass (139 U g [cell dry weight](-1)) and specific rate of amylase production (130.7 U g [cell dry weight](-1) h(-1)). In contrast, it showed a high specific growth rate (0.94 h(-1)) and an efficient energy conversion yield to bacterial cell biomass (0.31 g of biomass g of substrate(-1)). These would confer on the strain a competitive advantage and are the possible reasons for its dominance. Transient accumulation of maltooligosaccharides during fermentation could presumably serve as energy sources for nonamylolytic species in pozol fermentation. This would explain the observed diversity and the dominance of nonamylolytic lactic acid bacteria at the end of fermentation. These results are the first step to understanding the importance of ALAB during pozol fermentation. Descriptors Beverages, Colony Count, Microbial, Fermentation, Lactobacillus/metabolism, Lactococcus lactis/metabolism, RNA, Ribosomal, 16S/genetics, Ribotyping, Starch/metabolism, Streptococcus/metabolism, Zea mays/microbiology Links Book Title Database Publisher Data Source Authors Diaz-Ruiz,G., Guyot,J. P., Ruiz-Teran,F., Morlon-Guyot,J., Wacher,C. Original/Translated Title URL Date of Electronic PMCID PMC169132 Editors
Microbial diversity analysis of fermented mung beans (Lu-Doh-Huang) by using pyrosequencing and culture methods	2013	Institute of Biochemistry and Molecular Biology, National Yang-Ming University, Taipei, Taiwan.	Read more...
Source Type Print(0) Ref Type Journal Article Periodical, Full PloS one Periodical, Abbrev. PLoS One Pub Date Free Form 20-May Volume 8 Issue 5 Start Page e63816 Other Pages Notes LR: 20150426; JID: 101285081; 0 (Bacterial Proteins); 0 (RNA, Ribosomal, 16S); EC 2.7.7.- (Rec A Recombinases); OID: NLM: PMC3659079; 2013 [ppublish]; 2013/01/25 [received]; 2013/04/02 [accepted]; 2013/05/20 [epublish]; epublish Place of Publication United States ISSN/ISBN 1932-6203; 1932-6203 Accession Number PMID: 23700436 Language eng SubFile Journal Article; Research Support, Non-U.S. Gov't; IM DOI 10.1371/journal.pone.0063816 [doi] Output Language Unknown(0) PMID 23700436 Abstract In Taiwanese alternative medicine Lu-doh-huang (also called Pracparatum mungo), mung beans are mixed with various herbal medicines and undergo a 4-stage process of anaerobic fermentation. Here we used high-throughput sequencing of the 16S rRNA gene to profile the bacterial community structure of Lu-doh-huang samples. Pyrosequencing of samples obtained at 7 points during fermentation revealed 9 phyla, 264 genera, and 586 species of bacteria. While mung beans were inside bamboo sections (stages 1 and 2 of the fermentation process), family Lactobacillaceae and genus Lactobacillus emerged in highest abundance; Lactobacillus plantarum was broadly distributed among these samples. During stage 3, the bacterial distribution shifted to family Porphyromonadaceae, and Butyricimonas virosa became the predominant microbial component. Thereafter, bacterial counts decreased dramatically, and organisms were too few to be detected during stage 4. In addition, the microbial compositions of the liquids used for soaking bamboo sections were dramatically different: Exiguobacterium mexicanum predominated in the fermented soybean solution whereas B. virosa was predominant in running spring water. Furthermore, our results from pyrosequencing paralleled those we obtained by using the traditional culture method, which targets lactic acid bacteria. In conclusion, the microbial communities during Lu-doh-huang fermentation were markedly diverse, and pyrosequencing revealed a complete picture of the microbial consortium. Descriptors Links Book Title Database Publisher Data Source Authors Chao,S.H., Huang,H.Y., Chang,C.H., Yang,C.H., Cheng,W.S., Kang,Y.H., Watanabe,K., Tsai,Y.C. Original/Translated Title URL Date of Electronic 20130520 PMCID PMC3659079 Editors
Microbial diversity of a community for ensiling rice straw at low temperature and fermentation dynamics	2011	College of Life Sciences, Northeast Forestry University, Harbin 150040, China. ayanghy@yahoo.com.cn	Read more...
Source Type Print(0) Ref Type Journal Article Periodical, Full Wei sheng wu xue bao = Acta microbiologica Sinica Periodical, Abbrev. Wei Sheng Wu Xue Bao Pub Date Free Form Sep Volume 51 Issue 9 Start Page 1248 Other Pages 1255 Notes LR: 20151119; JID: 21610860R; 0 (RNA, Ribosomal, 16S); ppublish Place of Publication China ISSN/ISBN 0001-6209; 0001-6209 Accession Number PMID: 22126081 Language chi SubFile English Abstract; Journal Article; Research Support, Non-U.S. Gov't; IM DOI Output Language Unknown(0) PMID 22126081 Abstract OBJECTIVE: To accelerate the conversion of rice straw into feeds in the low-temperature region, a microbial community was constructed by continuous enrichment cultivation. Microbial diversity and dynamics during the fermentation at 10 degrees C was analyzed. METHODS: The community was selected at 5 degrees C under static condition. To analyze the inoculating effects, the community and commercial inoculant ( CI: composed of Lactobacillus plantarum, Enterococcus faecium, L. salivarilus, Pediococcus acidilactici) were respectively inoculated into the rice straw for 30 d fermentation at 10 degrees C. Fermented products were detected by gas chromatography - mass spectrometry (GC-MS). Composition microorganisms of the community were analyzed using cloning library. Microbial dynamics during the fermentation was detected by denatured gradient gel eletrophoresis (DGGE). Quantitative PCR was used for tracking the composition microorganisms of the community during the fermentation. RESULTS: The results from 16S rDNA cloning library showed that the community was mainly composed of Lactobacillus spp. and Leuconostoc spp. At 6d fermentation, the pH and the lactic acid bacterial colony forming units (LAB CFUs) in the fermented rice straw with the community amounted to 4.3 and 2.9 x 10(9) CFU/g fresh matter (FM), respectively. The pH and LAB CFUs with the CI were respectively 5.3 and 2.9 x 10(9) CFU/g FM. At 30 d fermentation, the lactic acid concentrations with the community and the CI were respectively 8.1 g/kg FM and 2.0 g/kg FM. From DGGE patterns, both L. sakei and Leuconostoc inhae of the community were detected at 6d fermentation and existed during the fermentation. For the treatment with the CI, the uncultured bacterium was detected at 6d fermentation besides the composition microorganisms of the CI. At 16d and 30d fermentation, only L. plantarum and E. faecium were detected. Quantitative PCR showed DNA mass of L. sakei amounted to 41.0% at 6d fermentation in the treatment with the community. At 16d, DNA mass of L. sakei was 65%. The highest value (5.5%) of DNA mass of Le inhae appeared at 6d of fermentation. CONCLUSION: The community could effectively colonize into the rice straw fermentation system and accelerate the fermentation process at low temperature. The dominating microorganism of the community was L. sakei at 10 degrees C. Descriptors Links Book Title Database Publisher Data Source Authors Yang,H., Yuan,X., Liu,X., Wang,X., Cui,Z. Original/Translated Title URL Date of Electronic PMCID Editors
Microbial population present in fermented beverage 'cauim' produced by Brazilian Amerindians	2007	Biology Department, Federal University of Lavras, 37200-000, Lavras, MG, Brazil.	Read more...
Source Type Print(0) Ref Type Journal Article Periodical, Full International journal of food microbiology Periodical, Abbrev. Int.J.Food Microbiol. Pub Date Free Form 30-Nov Volume 120 Issue 2-Jan Start Page 146 Other Pages 151 Notes LR: 20151119; JID: 8412849; 3K9958V90M (Ethanol); 2006/08/24 [received]; 2007/06/04 [revised]; 2007/06/12 [accepted]; 2007/08/23 [aheadofprint]; ppublish Place of Publication Netherlands ISSN/ISBN 0168-1605; 0168-1605 Accession Number PMID: 17888538 Language eng SubFile Journal Article; Research Support, Non-U.S. Gov't; IM DOI S0168-1605(07)00455-2 [pii] Output Language Unknown(0) PMID 17888538 Abstract The Tapirape Amerindians of the Tapi'itawa tribe produce several fermented foods and beverages among them the beverage called 'cauim'. This beverage is the main staple food for infants until two years old and their parents. For producing the beverage, several substrates are used, such as: cassava, rice, corn, maize and peanuts. The fermentation using mainly cassava was accomplished and samples were collected for chemical and microbiological analysis. A progressive acidification during the fermentation was observed and pH value decreased from 5.5 to 3.4. Lactic acid was the most important fermentation metabolite found but significant amounts of ethanol and acetic acid were also observed. The microbial load was high at the beginning of the fermentation, bacterial population was about 6.8 log cfu/ml and yeast population was 3.7 log cfu/ml. A total of 355 bacteria were isolated and identified. All the isolates were grouped into Gram-negative (3.5%), Gram-positive non-sporulating (78%) and Gram-positive sporulating bacteria (18.5%). Lactic acid bacteria increased from the beginning of fermentation and became the dominant microorganism throughout the fermentation. Species of bacteria were varied and they were found to be Lactobacillus pentosus, L. plantarum, Corynebacterium xerosis, C. amylocolatum, C. vitarumen, Bacillus cereus, B. licheniformis, B. pumilus, B. circulans and Paenibacillus macerans. The species L. pentosus and L. plantarum were the dominant bacteria and were present in all the periods of evaluation of the samples. Descriptors Beverages/microbiology, Brazil, Colony Count, Microbial, Edible Grain/microbiology, Ethanol/analysis, Fermentation, Food Handling/methods, Food Microbiology, Hydrogen-Ion Concentration, Lactobacillus/growth & development/isolation & purification, Manihot/microbiology, Time Factors Links Book Title Database Publisher Data Source Authors Almeida,E. G., Rachid,C. C., Schwan,R. F. Original/Translated Title URL Date of Electronic 20070823 PMCID Editors
Microbial quality of water in rural communities of Trinidad	2000	Adesiyun, A.A., School of Veterinary Medicine, Faculty of Medical Sciences, University of the West Indies, St. Augustine, Trinidad and Tobago	Read more...
Source Type Print(0) Ref Type Journal Article Periodical, Full Revista Panamericana de Salud Publica/Pan American Journal of Public Health Periodical, Abbrev. Rev.Panam.Salud Publica Pan Am.J.Public Health Pub Date Free Form 2000/ Volume 8 Issue 3 Start Page 172 Other Pages 180 Notes Place of Publication ISSN/ISBN 1020-4989 Accession Number Language SubFile DOI Output Language Unknown(0) PMID Abstract A cross-sectional study was conducted in four rural communities of northeastern Trinidad to determine the microbial quality of water supply to households and that quality's relationship to source and storage device. Of the 167 household water samples tested, total coliforms were detected in 132 of the samples (79.0%), fecal coliforms in 102 (61.1%), and E. coli in 111 (66.5%). There were significant differences among the towns in the proportion of the samples contaminated with coliforms (P < 0.001) and E. coli (P < 0.001). Of 253 strains of E. coli studied, 4 (1.6%) were mucoid, 9 (3.6%) were hemolytic, and 37 (14.6%) were nonsorbitol fermenters. Of 69 isolates of E. coli tested, 10 (14.5%) were verocytotoxigenic. Twenty-eight (14.0%) of 200 E. coli isolates tested belonged to enteropathogenic serogroups. Standpipe, the most common water source, was utilized by 57 (34.1%) of the 167 households. Treated water (pipeborne in homes, standpipes, or truckborne) was supplied to 119 households (71.3%), while 48 households (28.7%) used water from untreated sources (rain, river/stream, or well) as their primary water supply. The type of household storage device was associated with coliform contamination. Water stored in drums, barrels, or buckets was more likely to harbor fecal coliforms (74.2% of samples) than was water stored in tanks (53.3% of samples), even after controlling for water source (P = 0.04). Compared with water from other sources, water piped into homes was significantly less likely to be contaminated with total coliforms (56.9% versus 88.8%, P < 0.001) and fecal coliforms (41.2% versus 69.8%, P < 0.01), even when the type of storage device was taken into account However, fecal contamination was not associated with whether the water came from a treated or untreated source. We concluded that the drinking water in rural communities in Trinidad was grossly unfit for human consumption, due both to contamination of various water sources and during household water storage. Descriptors drinking water, verotoxin, article, coliform bacterium, Escherichia coli, geographic distribution, human, population density, rural population, strain difference, Trinidad and Tobago, water contamination, water quality, water sampling, water supply, water treatment Links Book Title Database Embase; MEDLINE Publisher Data Source Embase Authors Welch,P., David,J., Clarke,W., Trinidade,A., Penner,D., Bernstein,S., McDougall,L., Adesiyun,A. A. Original/Translated Title URL Date of Electronic PMCID Editors
Microbial, saccharifying and antioxidant properties of an Indian rice based fermented beverage	2015	Department of Microbiology, Vidyasagar University, Midnapore 721102, West Bengal, India.; Department of Microbiology, Vidyasagar University, Midnapore 721102, West Bengal, India.; Department of Microbiology, Vidyasagar University, Midnapore 721102, West B	Read more...
Source Type Print(0) Ref Type Journal Article Periodical, Full Food Chemistry Periodical, Abbrev. Food Chem. Pub Date Free Form 1-Feb Volume 168 Issue Start Page 196 Other Pages 202 Notes CI: Copyright (c) 2014; JID: 7702639; 0 (Antioxidants); OTO: NOTNLM; 2014/04/12 [received]; 2014/06/26 [revised]; 2014/07/07 [accepted]; 2014/07/16 [aheadofprint]; ppublish Place of Publication England ISSN/ISBN 0308-8146; 0308-8146 Accession Number PMID: 25172700 Language eng SubFile Journal Article; Research Support, Non-U.S. Gov't; IM DOI 10.1016/j.foodchem.2014.07.042 [doi] Output Language Unknown(0) PMID 25172700 Abstract Haria, a popular rice based ethnic fermented beverage, is consumed as a staple food and refreshing drink by the vast number of Indian tribal people. In this study, the composition of microbial consortia and the occurrence of some important nutraceuticals during haria preparation were investigated. The quantities of moulds and yeasts were highest at 2nd day, and then declined, but, on the contrary, the quantity of Lactic Acid Bacteria and Bifidobacterium sp. increased concurrently during the course of fermentation. Accumulation of starch hydrolytic enzymes along with different types of malto-oligosaccharides like maltotetrose (26.18mug/gm), maltotriose (28.16mug/gm), and maltose (26.94mug/gm) were also noted. Furthermore, GC-MS analysis indicated the occurrence of pyranose derivatives in the fermented products. The fermented materials showed higher free radicals scavenging activity (82.54%, 4th day) against DPPH radicals. These studies clearly demonstrated that the microbial interaction during fermentation of rice makes it more nutritious, and most likely more beneficial for health. Descriptors Links Book Title Database Publisher Elsevier Ltd Data Source Authors Ghosh,K., Ray,M., Adak,A., Dey,P., Halder,S.K., Das,A., Jana,A., Parua Mondal,S., Das Mohapatra,P.K., Pati,B.R., Mondal,K.C. Original/Translated Title URL Date of Electronic 20140716 PMCID Editors
Microbiological and fermentative properties of baker's yeast starter used in breadmaking	2013	Istituto di Scienze dell'Alimentazione C.N.R. Via Roma, 64 83100 - Avellino, Italy.	Read more...
Source Type Print(0) Ref Type Journal Article Periodical, Full Journal of Food Science Periodical, Abbrev. J.Food Sci. Pub Date Free Form Aug Volume 78 Issue 8 Start Page M1224 Other Pages 31 Notes CI: (c) 2013; JID: 0014052; 0 (DNA, Bacterial); 0 (RNA, Ribosomal, 16S); OTO: NOTNLM; 2012/12/21 [received]; 2013/04/06 [accepted]; ppublish Place of Publication United States ISSN/ISBN 1750-3841; 0022-1147 Accession Number PMID: 23957411 Language eng SubFile Journal Article; IM DOI 10.1111/1750-3841.12206 [doi] Output Language Unknown(0) PMID 23957411 Abstract This study assessed the levels of microbial contaminants in liquid, compressed and dry commercial baker's yeasts used as starters in breadmaking. Eumycetes, Enterobacteriaceae, total and fecal coliforms, Bacillus spp., and lactic acid bacteria (LAB), in particular enterococci, were quantified. Results obtained in this study highlighted that baker's yeast could represent a potential vehicle of spoilage and undesirable microorganisms into the baking environment, even if these do not influence the leavening activity in the dough, as ascertained by rheofermentometer analysis. Different microbial groups, such as spore-forming bacteria and moulds, were found in baker's yeast starters. Moreover, different species of LAB, which are considered the main contaminants in large-scale yeast fermentations, were isolated and identified by Denaturing Gradient Gel Electrophoresis (DGGE) and 16S rDNA sequencing. The most recurrent species were Lactobacillus plantarum, Enterococcus faecalis, and Enterococcus durans, isolated from both compressed and dry starters, whereas strains belonging to Leuconostoc and Pediococcus genera were found only in dry ones. Nested-Polymerase Chain Reaction (Nested-PCR) and Randomly Amplified Polymorphic DNA-PCR (RAPD-PCR) were also used to highlight the biodiversity of the different commercial yeast strains, and to ascertain the culture purity. Descriptors Links Book Title Database Publisher Institute of Food Technologists(R) Data Source Authors Reale,A., Di Renzo,T., Succi,M., Tremonte,P., Coppola,R., Sorrentino,E. Original/Translated Title URL Date of Electronic PMCID Editors

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