Monitoring the microbial community during solid-state acetic acid fermentation of Zhenjiang aromatic vinegar

Food Microbiology

Volumn 28, Issue 6, 2011, Pages 1175-1181

  Xu, Wei ^a   Huang, Zhiyong ^c   Zhang, Xiaojun ^b   Li, Qi ^a   Lu, Zhenming ^a   Shi, Jinsong ^a   Xu, Zhenghong ^a   Ma, Yanhe ^d  

^a JIANGNAN UNIVERSITY   (China)

^b SHANGHAI JIAO TONG UNIVERSITY   (China)

^c Chinese Academy of Sciences   (China)

^d INSTITUTE OF MICROBIOLOGY   (China)

Author keywords

Clone library; DGGE; Microbial community; Real time PCR; Zhenjiang aromatic vinegar

Indexed keywords

ACETIC ACID;

ARTICLE; BACTERIUM; BIODIVERSITY; CHINA; CLASSIFICATION; FERMENTATION; FUNGUS; GENETICS; ISOLATION AND PURIFICATION; METABOLISM; MICROBIOLOGY; MOLECULAR GENETICS; NUCLEOTIDE SEQUENCE; PHYLOGENY;

ACETIC ACID; BACTERIA; BIODIVERSITY; CHINA; FERMENTATION; FUNGI; INDUSTRIAL MICROBIOLOGY; MOLECULAR SEQUENCE DATA; PHYLOGENY;

ACETOBACTER; BACTERIA (MICROORGANISMS); ENTEROBACTER; FLAVOBACTERIUM; FUNGI; GLUCONACETOBACTER; LACTOBACILLUS; PSEUDOMONAS; SACCHAROMYCES; SINORHIZOBIUM; STAPHYLOCOCCUS;

EID: 79957941945     PISSN: 07400020     EISSN: 10959998     Source Type: Journal    
DOI: 10.1016/j.fm.2011.03.011     Document Type: Article

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