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Cited 24 time in webofscience Cited 35 time in scopus
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Molecular typing tools for identifying and characterizing lactic acid bacteria: a review

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dc.contributor.authorSharma, A.-
dc.contributor.authorLee, S.-
dc.contributor.authorPark, Y.-S.-
dc.date.available2020-09-23T02:35:15Z-
dc.date.created2020-08-24-
dc.date.issued2020-10-
dc.identifier.issn1226-7708-
dc.identifier.urihttps://scholarworks.bwise.kr/gachon/handle/2020.sw.gachon/78271-
dc.description.abstractIdentification and classification of beneficial microbes is of the highest significance in food science and related industries. Conventional phenotypic approaches pose many challenges, and they may misidentify a target, limiting their use. Genotyping tools show comparatively better prospects, and they are widely used for distinguishing microorganisms. The techniques already employed in genotyping of lactic acid bacteria (LAB) are slightly different from one another, and each tool has its own advantages and disadvantages. This review paper compiles the comprehensive details of several fingerprinting tools that have been used for identifying and characterizing LAB at the species, sub-species, and strain levels. Notably, most of these approaches are based on restriction digestion, amplification using polymerase chain reaction, and sequencing. Nowadays, DNA sequencing technologies have made considerable progress in terms of cost, throughput, and methodology. A research journey to develop improved versions of generally applicable and economically viable tools for fingerprinting analysis is ongoing globally. © 2020, The Author(s).-
dc.language영어-
dc.language.isoen-
dc.publisherThe Korean Society of Food Science and Technology-
dc.relation.isPartOfFood Science and Biotechnology-
dc.titleMolecular typing tools for identifying and characterizing lactic acid bacteria: a review-
dc.typeArticle-
dc.type.rimsART-
dc.description.journalClass1-
dc.identifier.wosid000560932000003-
dc.identifier.doi10.1007/s10068-020-00802-x-
dc.identifier.bibliographicCitationFood Science and Biotechnology, v.29, no.10, pp.1301 - 1318-
dc.identifier.kciidART002634950-
dc.description.isOpenAccessN-
dc.identifier.scopusid2-s2.0-85089446384-
dc.citation.endPage1318-
dc.citation.startPage1301-
dc.citation.titleFood Science and Biotechnology-
dc.citation.volume29-
dc.citation.number10-
dc.contributor.affiliatedAuthorSharma, A.-
dc.contributor.affiliatedAuthorLee, S.-
dc.contributor.affiliatedAuthorPark, Y.-S.-
dc.type.docTypeReview-
dc.subject.keywordAuthorDNA-
dc.subject.keywordAuthorFingerprinting-
dc.subject.keywordAuthorLactic acid bacteria-
dc.subject.keywordAuthorProbiotics-
dc.subject.keywordAuthorRNA-
dc.subject.keywordAuthorTyping-
dc.subject.keywordPlusDNA sequences-
dc.subject.keywordPlusGene encoding-
dc.subject.keywordPlusLactic acid-
dc.subject.keywordPlusPolymerase chain reaction-
dc.subject.keywordPlusDNA Sequencing-
dc.subject.keywordPlusEconomically viable-
dc.subject.keywordPlusFingerprinting analysis-
dc.subject.keywordPlusLactic acid bacteria-
dc.subject.keywordPlusMolecular typing-
dc.subject.keywordPlusRestriction digestion-
dc.subject.keywordPlusReview papers-
dc.subject.keywordPlusStrain levels-
dc.subject.keywordPlusBacteria-
dc.description.journalRegisteredClassscie-
dc.description.journalRegisteredClassscopus-
dc.description.journalRegisteredClasskci-
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바이오나노대학 > 식품영양학과 > 1. Journal Articles

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