Genetic Diversity of Klebsiella spp. Isolated from Tempe based on Enterobacterial Repetitive Intergenic Consensus-Polymerase Chain Reaction (ERIC-PCR)

Genetic Diversity of Klebsiella spp. Isolated from Tempe based on Enterobacterial Repetitive Intergenic Consensus-Polymerase Chain Reaction (ERIC-PCR)

Tempe is an Indonesian fermented food prepared by fermenting dehulled cooked soybeans with Rhizopus oligosporus. Many types of bacteria are also involved during tempe fermentation, and one of these is Klebsiella spp. Some isolates of K. pneumoniae produces vitamin B12 in tempe but it has also been c...

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Bibliographic Details
Main Authors: TATI BARUS, IVAN HANJAYA, JOANITA SADELI, BIBIANA WIDIYATI LAY, ANTONIUS SUWANTO, ADI YULANDI
Format: Article
Language:English
Published: Bogor Agricultural University 2013-12-01
Series:Hayati Journal of Biosciences
Subjects:
Tempe
Klebsiella
ERIC-PCR
vitamin B12
Online Access:http://www.sciencedirect.com/science/article/pii/S197830191630119X

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