The diversity of lactic acid bacteria in a traditional Taiwanese millet alcoholic beverage during fermentation

Medicine & Life Sciences

• Millets 100%
• Alcoholic Beverages 77%
• Lactobacillales 74%
• Fermentation 62%
• Pediococcus pentosaceus 51%
• Weissella 50%
• Lactobacillus brevis 49%
• Leuconostoc mesenteroides 49%
• 16S Ribosomal RNA 30%
• RNA polymerase alpha subunit 25%
• Pediococcus 24%
• Leuconostoc 24%
• Lactococcus 22%
• Denaturing Gradient Gel Electrophoresis 20%
• Lactococcus lactis 20%
• Enterococcus faecium 19%
• DNA Fingerprinting 18%
• Oryza 17%
• Transfer RNA 16%
• rRNA Genes 15%
• Alcohols 11%
• Genes 5%

Agriculture & Biology

• alcoholic beverages 76%
• millets 66%
• lactic acid bacteria 54%
• brewing 49%
• fermentation 41%
• Pediococcus pentosaceus 40%
• Lactobacillus brevis 38%
• Leuconostoc mesenteroides 38%
• Leuconostoc carnosum 25%
• Weissella cibaria 23%
• Lactococcus garvieae 21%
• Weissella 21%
• ribosomal RNA 20%
• Pediococcus 19%
• glutinous rice 19%
• alcoholic fermentation 18%
• Enterococcus faecium 17%
• denaturing gradient gel electrophoresis 16%
• Lactococcus lactis 16%
• starter cultures 16%
• random amplified polymorphic DNA technique 15%
• DNA-directed RNA polymerase 15%
• species diversity 11%
• nucleotide sequences 9%
• phylogeny 8%
• genes 5%
• methodology 3%