Microbiological and biochemical survey on the transition of fermentative processes in Fukuyama pot vinegar brewing

Journal of General and Applied Microbiology

Volumn 56, Issue 3, 2010, Pages 205-211

  Okazaki, Sachiko ^a   Furukawa, Soichi ^a   Ogihara, Hirokazu ^a   Kawarai, Taketo ^a   Kitada, Chika ^a   Komenou, Akiko ^a   Yamasaki, Makari ^a  

^a NIHON UNIVERSITY   (Japan)

Author keywords

Acetic acid fermentation; Alcoholic fermentation; Denaturing gradient gel electrophoresis; Fukuyama pot vinegar; Lactic acid fermentation

Indexed keywords

ACETIC ACID; ALCOHOL; LACTIC ACID; RIBOSOME DNA; VINEGAR;

ALCOHOL METABOLISM; ARTICLE; BIOCHEMISTRY; BREWING; CONCENTRATION (PARAMETERS); CONTROLLED STUDY; DENATURING GRADIENT GEL ELECTROPHORESIS; FERMENTATION MEDIUM; FERMENTATION MONITORING; FERMENTATION OPTIMIZATION; FERMENTATION TECHNIQUE; GROWTH INHIBITION; JAPAN; MICROBIAL GROWTH; MICROBIOLOGICAL PARAMETERS; NONHUMAN; PH MEASUREMENT; PHASE TRANSITION; POLYMERASE CHAIN REACTION; SACCHARIFICATION; SEQUENCE CHARACTERIZED AMPLIFIED REGION; SPECIES IDENTIFICATION;

ACETIC ACID; ASPERGILLUS ORYZAE; ETHANOL; FERMENTATION; ORYZA SATIVA; POLYMERASE CHAIN REACTION;

ASPERGILLUS ORYZAE; BACTERIA (MICROORGANISMS); FUNGI;

EID: 77954691478     PISSN: 00221260     EISSN: 13498037     Source Type: Journal    
DOI: 10.2323/jgam.56.205     Document Type: Article

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