Chemistry Reference
In-Depth Information
Tab. 13.4
(Fortsetzen)
Methode
Lebensmittel
Organismen
Referenzen
Rohwurst
Milchsäurebakterien
[
9
]
Debaryomyces hansenii, Candida
spp.
[
24
]
Lactobacillus sake, Lactobacillus curvatus, Lactobacillus plantarum
[
131
]
Staphylococcus xylosus, Staphylococcus sciuri, Lb. sake, Lb. Plantarum
[
132
]
Staphylococcus xylosus
[
137
]
Lactobacillus sake
[
25
]
Wein
Lactobacillus plantarum, Oenococcus oeni
[
148
,
179
]
Bier
Candida sake
[
172
]
Maniok/Cassava
Lactobacillus
sp.
Weissella
sp.
Leuconostoc
spp.
Lb. manihotivorans, Lb. plantarum, Lb. casei, Lb. hilgardii, Lb. buchneri, Lb.
fermentum, Leuc. mesenteroides, Pediococcus
sp.
[
84
,
85
,
117
]
Knoblauch
Lb. pentosus/Lb. plantarum
[
119
]
Hussawa (Sorghum-Brei)
Enterococcus faecium
[
176
]
Kapern
Diverse Milchsäurebakterien
[
120
]
Verschiedene
Lactobacillus
sp.
[
112
]
AFLP
Sauerteig
Diverse Milchsäurebakterien
[
88
]
RFLP/Ribotyping
Milchprodukte
L. acidophilus Lactobacillus helveticus
[
66
,
67
,
75
]
Propionsäurebakterien
[
35
]
Sauerteig
Lactobacillus sanfranciscensis
[
82
]
Maniok
Diverse Milchsäurebakterien
[
85
]
PCR-RFLP
Milchprodukte
Probiotische Kulturen
Geotrichum candidum, Debaryomyces hansenii, Yarrowia lipolytica, Kluyver-
omyces lactis, Candida catenulata
Lactobacillus helveticus
[
68
,
141
,
167
]
Wein
Oenococcus oeni, Lactobacillus
sp.,
Pediococcus
sp
[
12
,
23
,
52
]
S. cerevisiae
u. a.
[
134
,
158
]
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