Joint first author, contributed equally to this article as Lili Cheng.
Comparison of microbial communities between normal and swollen canned soy sauces using nested PCR-denaturing gradient gel electrophoresis, HPLC and plate techniques
Version of Record online: 16 MAY 2014
© 2014 Institute of Food Science and Technology
International Journal of Food Science & Technology
Volume 49, Issue 11, pages 2499–2505, November 2014
How to Cite
Cheng, L., Lin, W., Li, P., Huang, J. and Luo, L. (2014), Comparison of microbial communities between normal and swollen canned soy sauces using nested PCR-denaturing gradient gel electrophoresis, HPLC and plate techniques. International Journal of Food Science & Technology, 49: 2499–2505. doi: 10.1111/ijfs.12575
- Issue online: 10 OCT 2014
- Version of Record online: 16 MAY 2014
- Manuscript Accepted: 13 APR 2014
- Manuscript Received: 9 MAR 2014
- National Natural Foundation of China. Grant Number: 31271924
|ijfs12575-sup-0001-FigS1.eps||image/eps||3976K||Figure S1. The strains on selective agar isolated from the soy sauce.|
|ijfs12575-sup-0002-FigS2.eps||image/eps||4688K||Figure S2. DGGE profile of bacterial V3 regions of 16S rRNA gene fragments amplified from packaged soy sauce.|
|ijfs12575-sup-0003-FigS3.eps||image/eps||2803K||Figure S3.Bacillus species-specific PCR-DGGE fingerprints of soy sauce samples.|
Table S1. PCR primers used in this study.
Table S2. Identities of cloned fragments obtained from the bacterial DGGE fingerprint in Fig.S2.
Table S3. Identities of cloned fragments obtained from the Bacillus DGGE fingerprint in Fig.S3.
Table S4. Chemical characteristics of the six samples.
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