Mucoraceous moulds involved in the commercial fermentation of Sufu Pehtze

Antonie van Leeuwenhoek, International Journal of General and Molecular Microbiology

Volumn 85, Issue 3, 2004, Pages 253-257

  Han, Bei Zhong ^a,d   Kuijpers, Angelina F A ^b   Thanh, Nguyen ^c   Nout, M J Robert ^d  

^a CHINA AGRICULTURAL UNIVERSITY   (China)

^b CBS KNAW FUNGAL BIODIVERSITY CENTRE   (Netherlands)

^c CAN THO UNIVERSITY   (Viet Nam)

^d WAGENINGEN UNIVERSITY   (Netherlands)

Author keywords

Actinomucor; Mucor; Phylogenetic relation; Rhizopus; Soybean fermentation; Starter; Sufu

Indexed keywords

FERMENTATION;

ARTICLE; CHINA; CONTROLLED STUDY; DNA EXTRACTION; DNA SEQUENCE; FERMENTATION; FUNGUS IDENTIFICATION; MOULD; MUCOR; MUCORALES; NONHUMAN; NUCLEOTIDE SEQUENCE; PHYLOGENY; PRIORITY JOURNAL; RHIZOPUS; SEQUENCE ANALYSIS; SOYBEAN; VIET NAM;

CHINA; FERMENTATION; FOOD MICROBIOLOGY; FOOD-PROCESSING INDUSTRY; GENOME, FUNGAL; MUCORALES; PHYLOGENY; RHIZOPUS; SEQUENCE ANALYSIS, DNA; SOYBEANS; VIETNAM;

ACTINOMUCOR; ACTINOMUCOR TAIWANENSIS; GLYCINE MAX; MICROSPORUS; MUCOR; MUCOR CIRCINELLOIDES; RHIZOPUS; RHIZOPUS MICROSPORUS; RHIZOPUS MICROSPORUS VAR. MICROSPORUS;

EID: 1842731810     PISSN: 00036072     EISSN: None     Source Type: Journal    
DOI: 10.1023/B:ANTO.0000020157.72415.b9     Document Type: Article

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