Investigation of the microbial changes during koji-making process of Douchi by culture-dependent techniques and PCR-DGGE

International Journal of Food Science and Technology

Volumn 46, Issue 9, 2011, Pages 1878-1883

  Chen, Tingtao ^a   Wang, Mengjuan ^a   Jiang, Shuying ^a   Xiong, Shunqiang ^a   Zhu, Daochen ^b   Wei, Hua ^a  

^a State Key Laboratory of Food Science and Technology   (China)

^b JIANGSU UNIVERSITY   (China)

Author keywords

Denaturing gradient gel electrophoresis; Douchi; Microbial diversity; Microorganisms

Indexed keywords

18S RRNA; ASIAN COUNTRIES; ASPERGILLUS NIGER; ASPERGILLUS ORYZAE; BACILLUS AMYLOLIQUEFACIENS; BACILLUS SUBTILIS; DENATURING GRADIENT GEL ELECTROPHORESIS; DOUCHI; DYNAMIC CHANGES; FERMENTATION PROCESS; GRADIENT GEL ELECTROPHORESIS; MICROBIAL COMMUNITIES; MICROBIAL DIVERSITY; MICROCOCCUS SP; PATHOGENIC MICROORGANISMS; PCR-DGGE; PROBIOTICS; SUBTILIS;

ASPERGILLUS; BACILLI; BACTERIOLOGY; ELECTROPHORESIS; FERMENTATION; GELS; GENES; POLYMERASE CHAIN REACTION; RNA; YEAST;

MICROORGANISMS;

ABSIDIA; ABSIDIA CORYMBIFERA; ASPERGILLUS NIGER; ASPERGILLUS ORYZAE; BACILLI (CLASS); BACILLUS AMYLOLIQUEFACIENS; BACILLUS SUBTILIS; BACTERIA (MICROORGANISMS); BRACHYBACTERIUM; FUNGI; MALASSEZIA; MICROCOCCUS; MICROCOCCUS SP.; SACCHAROMYCES CEREVISIAE; STAPHYLOCOCCUS; STAPHYLOCOCCUS GALLINARUM; STAPHYLOCOCCUS SAPROPHYTICUS;

EID: 79960697070     PISSN: 09505423     EISSN: 13652621     Source Type: Journal    
DOI: 10.1111/j.1365-2621.2011.02696.x     Document Type: Article

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