Characteristic fungi observed in the fermentation process for Puer tea

International Journal of Food Microbiology

Volumn 124, Issue 2, 2008, Pages 199-203

  Abe, Michiharu ^a   Takaoka, Naohiro ^a   Idemoto, Yoshito ^a   Takagi, Chihiro ^a   Imai, Takuji ^a   Nakasaki, Kiyohiko ^a  

^a SHIZUOKA UNIVERSITY   (Japan)

Author keywords

Aspergillus niger; Blastobotrys adeninivorans; Denaturing gradient gel electrophoresis; Polyphenol; Puer tea

Indexed keywords

ARTICLE; ASPERGILLUS NIGER; BLASTOBOTRYS ADENINIVORANS; DENATURING GRADIENT GEL ELECTROPHORESIS; FERMENTATION; FUNGUS; NONHUMAN; PH; POLYMERASE CHAIN REACTION; ROOM TEMPERATURE; TEA; WATER CONTENT;

ASCOMYCOTA; ASPERGILLUS NIGER; DNA, FUNGAL; ELECTROPHORESIS, AGAR GEL; ELECTROPHORESIS, POLYACRYLAMIDE GEL; FERMENTATION; FOOD MICROBIOLOGY; HUMANS; TEA; TEMPERATURE; TIME FACTORS;

ASPERGILLUS NIGER; BLASTOBOTRYS; FUNGI;

EID: 43549123032     PISSN: 01681605     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.ijfoodmicro.2008.03.008     Document Type: Article

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