Journal of Dairy Science
Volume 91, Issue 8 , Pages 2938-2946 , August 2008

Microbial Community Analysis of Food-Spoilage Bacteria in Commercial Custard Creams Using Culture-Dependent and Independent Methods

  • K. Arakawa

      Affiliations

    • Laboratory of Animal Products Chemistry, Graduate School of Agricultural Science, Tohoku University, 1-1 Tsutsumidori-Amamiyamachi, Aoba-ku, Sendai 981-8555, Japan
    • ,
  • Y. Kawai

      Affiliations

    • Laboratory of Animal Products Chemistry, Graduate School of Agricultural Science, Tohoku University, 1-1 Tsutsumidori-Amamiyamachi, Aoba-ku, Sendai 981-8555, Japan
    • Corresponding Author InformationCorresponding author.
    • ,
  • H. Iioka

      Affiliations

    • Technology Development Laboratory, Tsukishima Foods Industry Co., Ltd., 3-17-9 Higashi Kasai, Edogawa-ku, Tokyo 134-8520, Japan
    • ,
  • M. Tanioka

      Affiliations

    • Technology Development Laboratory, Tsukishima Foods Industry Co., Ltd., 3-17-9 Higashi Kasai, Edogawa-ku, Tokyo 134-8520, Japan
    • ,
  • J. Nishimura

      Affiliations

    • Laboratory of Animal Products Chemistry, Graduate School of Agricultural Science, Tohoku University, 1-1 Tsutsumidori-Amamiyamachi, Aoba-ku, Sendai 981-8555, Japan
    • ,
  • H. Kitazawa

      Affiliations

    • Laboratory of Animal Products Chemistry, Graduate School of Agricultural Science, Tohoku University, 1-1 Tsutsumidori-Amamiyamachi, Aoba-ku, Sendai 981-8555, Japan
    • ,
  • K. Tsurumi

      Affiliations

    • Technology Development Laboratory, Tsukishima Foods Industry Co., Ltd., 3-17-9 Higashi Kasai, Edogawa-ku, Tokyo 134-8520, Japan
    • ,
  • T. Saito

      Affiliations

    • Laboratory of Animal Products Chemistry, Graduate School of Agricultural Science, Tohoku University, 1-1 Tsutsumidori-Amamiyamachi, Aoba-ku, Sendai 981-8555, Japan

Received 6 September 2007 ,Accepted 26 March 2008.

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PII: S0022-0302(08)71089-0

doi: 10.3168/jds.2007-0677

Journal of Dairy Science
Volume 91, Issue 8 , Pages 2938-2946 , August 2008

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