Discover Community Create You

Loading publication...

Noodle always counts identifier-free feature events for service operation. With your permission, Google Analytics can also estimate audience and engagement. Search text, publication identifiers, cookies, IP addresses and browser fingerprints are never included in Noodle's first-party event counters.

Privacy details

Article

Identification of lactic acid bacteria from spontaneous fermentation of 'Almagro' eggplants by SDS-PAGE whole cell protein fingerprinting.

International journal of food microbiology - 25 Apr 2003

Sánchez Isabel, Seseña Susana, Palop Llanos

Abstract excerpt

In order to complete the previously performed phenotypic identification [Sánchez et al., 2000. Int. J. Food Microbiol. 59 (2000) 9], whole cell protein patterns obtained using Sodium Dodecyl Sulphate Polyacrylamide Gel Electrophoresis (SDS-PAGE) of 149 lactic acid bacteria (LAB) strains, isolated from 'Almagro' eggplants spontaneous fermentation, were analysed. Phenotypic identification of those strains had...

Read the complete abstract on PubMed

Topics

Share this publication in a Topic to start or enrich a Post.

Share to Cluster Analysis
Share to Electrophoresis, Polyacrylamide Gel

Methodology Data sources Editorial policy Privacy About Contact Helena Bioinformatics

Share to Fermentation

Share to Food Microbiology

Share to Lactobacillus

Share to Phenotype

Share to Phylogeny

Share to Solanum melongena

Source

Identifiers

PMID: 12568758
DOI: 10.1016/s0168-1605(02)00260-x

Genes

SDS

Provenance

PubMed metadata and Literature Corpus relationships. Corpus snapshot updated 7 Sept 2026. Manifest publication-graph-cohort-2026-09-07.1.

Source receipt: pubmed, retrieved 7 Sept 2026.

Related research

Semantic proximity does not establish scientific evidence.

Research trail→

Click a neighbor to travelStep 1 · 12 closest

Identification of lactic acid bacteria from spontaneous fermentation of 'Almagro' eggplants by SDS-PAGE whole cell protein fingerprinting.PMID 12568758Read ↗

Polyphasic study of the genetic diversity of lactobacilli associated with 'Almagro' eggplants spontaneous fermentation, based on combined numerical analysis of randomly amplified polymorphic DNA and pulsed-field gel electrophoresis patterns.Semantic proximity Read ↗

An ecological study of lactic acid bacteria from Almagro eggplant fermentation brines.Semantic proximity Read ↗

Genetic diversity (RAPD-PCR) of lactobacilli isolated from "Almagro" eggplant fermentations from two seasons.Semantic proximity Read ↗

Identification and selection of yeast with functional properties for future application in soft paste cheeseSemantic proximity Read ↗

Molecular identification and technological characterization of lactic acid bacteria isolated from fermented kidney beans flours (Phaseolus vulgaris L. and P. coccineus) in northwestern Argentina.Semantic proximity Read ↗

Lactic Acid Bacteria from Andean Grain Amaranth: A Source of Vitamins and Functional Value Enzymes.Semantic proximity Read ↗

Characterization of sourdough lactic acid bacteria based on genotypic and cell-wall protein analyses.Semantic proximity Read ↗

Detection of Listeria spp. in liquid egg products and in the egg breaking plants environment and tracking of Listeria monocytogenes by PFGE.Semantic proximity Read ↗

Phenotypic and genotypic identification of lactic acid bacteria isolated from traditional pickles of the Çubuk region in Turkey.Semantic proximity Read ↗

Phenotypic characterization of lactic acid bacteria from sourdoughs for Altamura bread produced in Apulia (Southern Italy).Semantic proximity Read ↗

Identification of lactic acid bacteria isolated from Tarhana, a traditional Turkish fermented food.Semantic proximity Read ↗

Monitoring of wheat lactic acid bacteria from the field until the first step of dough fermentation.Semantic proximity Read ↗

⌁Select a neighboring publication to make it the new centre.