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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
- Laboratory of Animal Products Chemistry, Graduate School of Agricultural Science, Tohoku University, 1-1 Tsutsumidori-Amamiyamachi, Aoba-ku, Sendai 981-8555, Japan
Y. Kawai
- Laboratory of Animal Products Chemistry, Graduate School of Agricultural Science, Tohoku University, 1-1 Tsutsumidori-Amamiyamachi, Aoba-ku, Sendai 981-8555, Japan
- Corresponding author.
H. Iioka
- Technology Development Laboratory, Tsukishima Foods Industry Co., Ltd., 3-17-9 Higashi Kasai, Edogawa-ku, Tokyo 134-8520, Japan
M. Tanioka
- Technology Development Laboratory, Tsukishima Foods Industry Co., Ltd., 3-17-9 Higashi Kasai, Edogawa-ku, Tokyo 134-8520, Japan
J. Nishimura
- Laboratory of Animal Products Chemistry, Graduate School of Agricultural Science, Tohoku University, 1-1 Tsutsumidori-Amamiyamachi, Aoba-ku, Sendai 981-8555, Japan
H. Kitazawa
- Laboratory of Animal Products Chemistry, Graduate School of Agricultural Science, Tohoku University, 1-1 Tsutsumidori-Amamiyamachi, Aoba-ku, Sendai 981-8555, Japan
K. Tsurumi
- Technology Development Laboratory, Tsukishima Foods Industry Co., Ltd., 3-17-9 Higashi Kasai, Edogawa-ku, Tokyo 134-8520, Japan
T. Saito
- 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.

Polymerase chain reaction-denaturing gradient gel electrophoresis profiles of the V6–8 region of 16S rDNA prepared from putrid custard creams. The sequenced bands (1-21) are identified.

Polymerase chain reaction-denaturing gradient gel electrophoresis profiles of the V6–8 region of 16S rDNA prepared from putrid custard creams. The sequenced bands (1-21) are identified.
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