Analysis of bacterial community in fermented grains during the production of chinese strong aromatic spirits by PCR technique

Sichuan Daxue Xuebao (Gongcheng Kexue Ban)/Journal of Sichuan University (Engineering Science Edition)

Volumn 37, Issue 5, 2005, Pages 82-87

  Zhang, Wen Xue ^a   Qiao, Zong Wei ^a   Hu, Cheng ^a   Wang, Zhong Yan ^a  

^a SICHUAN UNIVERSITY   (China)

Author keywords

Bacterial community; Biological diversity; Chinese strong aromatic spirits; Fermented grains; PCR

Indexed keywords

BACTERIA; DNA; FERMENTATION; FOOD PROCESSING;

ACETOBACTER; ARTHROBACTER; BACILLUS; BACTERIAL COMMUNITY; BIOLOGICAL DIVERSITY; CHINESE STRONG AROMATIC SPIRITS; CLOSTRIDIUM; ERMENTED GRAINS; ERWINIA; FERMENTED GRAINS; GRANULICATELLA; KOZAKIA; LACTOBACILLUS; MICROBACTERIUM; PCR; SHEWANELLA; STAPHYLOCOCCUS;

WINE;

EID: 27744458282     PISSN: 10093087     EISSN: None     Source Type: Journal    
DOI: None     Document Type: Article

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