Dynamics and Diversity of Bacterial Communities of Fermented Weaning Foods via Denaturing Gradient Gel Electrophoresis PCR-DGGE

摘要

Different cereal-legume weaning blends were formulated and subjected to spontaneous fermentation for a period of 72 h. The analysis of the DGGE pattern, of the fermented blends, obtained with bacterial primer targeting the 16S rDNA genes clearly demonstra