Effect of glasswort (Salicornia herbacea L.) on microbial community variations in the vinegar-making process and vinegar characteristics

Journal of Microbiology and Biotechnology

Volumn 20, Issue 9, 2010, Pages 1322-1330

  Seo, Ha Na ^a   Jeon, Bo Young ^a   Yun, Aram ^a   Park, Doo Hyun ^a  

^a Seokyeong University   (South Korea)

Author keywords

Glasswort; Makgeolli; Nuruk; TGGE; Vinegar

Indexed keywords

ALCOHOL; DNA 16S; DNA 18S; GENOMIC DNA; POLYPHENOL; SUGAR; VINEGAR;

ACETOBACTER; ARTICLE; ASPERGILLUS; DNA SEQUENCE; EUKARYOTE; FERMENTATION; FOOD PROCESSING; GEL ELECTROPHORESIS; GENE AMPLIFICATION; MICROBIAL COMMUNITY; MICROBIAL DIVERSITY; NONHUMAN; NUCLEOTIDE SEQUENCE; PLANT; PROKARYOTE; SACCHAROMYCES; SALICORNIA HERBACEA; SEQUENCE HOMOLOGY; UNINDEXED SEQUENCE;

ACETIC ACID; ACETOBACTER; ASPERGILLUS; CHENOPODIACEAE; FERMENTATION; FOOD MICROBIOLOGY; ORYZA SATIVA; RNA, BACTERIAL; RNA, FUNGAL; RNA, RIBOSOMAL, 16S; RNA, RIBOSOMAL, 18S; SACCHAROMYCES; TRITICUM;

ACETOBACTER SP.; ASPERGILLUS SP.; EUKARYOTA; PROKARYOTA; SACCHAROMYCES SP.; SACCHAROMYCODES; SALICORNIA; SALICORNIA HERBACEA; TRITICUM AESTIVUM;

EID: 77957736126     PISSN: 10177825     EISSN: 17388872     Source Type: Journal    
DOI: 10.4014/jmb.1003.03041     Document Type: Article

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