Bacterial and fungal diversity in the traditional Chinese liquor fermentation process

International Journal of Food Microbiology

Volumn 146, Issue 1, 2011, Pages 31-37

  Li, Xiao Ran ^a   Ma, En Bo ^b   Yan, Liang Zhen ^b   Meng, Han ^a   Du, Xiao Wei ^c   Zhang, Sheng Wan ^b   Quan, Zhe Xue ^a  

^a FUDAN UNIVERSITY   (China)

^b SHANXI UNIVERSITY   (China)

^c Shanxi Xinghuacun Fenjiu Distillery Co Ltd   (China)

Author keywords

Fen liquor; Fermentation process; Lactobacillaceae; Microbial community; QPCR; Saccharomycetaceae

Indexed keywords

ALCOHOL; CARBOXYLIC ACID; INTERNAL TRANSCRIBED SPACER 1; RNA 16S;

ARTICLE; CHINA; FERMENTATION; FUNGUS; GENE SEQUENCE; ISSATCHENKIA ORIENTALIS; LACTOBACILLUS; LIQUID; MICROBIAL COMMUNITY; MICROBIAL DIVERSITY; NONHUMAN; NUCLEOTIDE SEQUENCE; QUANTITATIVE ANALYSIS; REAL TIME POLYMERASE CHAIN REACTION; SACCHAROMYCES CEREVISIAE;

ALCOHOLIC BEVERAGES; BASE SEQUENCE; BIODIVERSITY; DNA, BACTERIAL; DNA, FUNGAL; DNA, RIBOSOMAL SPACER; FERMENTATION; FOOD MICROBIOLOGY; LACTOBACILLACEAE; PHYLOGENY; POLYMERASE CHAIN REACTION; RNA, RIBOSOMAL, 16S; SACCHAROMYCETALES;

BACTERIA (MICROORGANISMS); FUNGI; ISSATCHENKIA ORIENTALIS; LACTOBACILLACEAE; LACTOBACILLUS ACETOTOLERANS; OTUS; SACCHAROMYCES CEREVISIAE; SACCHAROMYCETACEAE; SACCHAROMYCOPSIDACEAE;

EID: 79953049396     PISSN: 01681605     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.ijfoodmicro.2011.01.030     Document Type: Article

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