Unexpected convergence of fungal and bacterial communities during fermentation of traditional Korean alcoholic beverages inoculated with various natural starters

Food Microbiology

Volumn 30, Issue 1, 2012, Pages 112-123

  Jung, Mi Ja ^a   Nam, Young Do ^b   Roh, Seong Woon ^a   Bae, Jin Woo ^a  

^a Kyung Hee University   (South Korea)

^b Korea Food Research Institute   (South Korea)

Author keywords

Fermentation; Fermentation starter; Fungi; Lactic acid bacteria; Makgeolli; Nuruk; Pyrosequencing; Traditional Korean alcoholic beverages

Indexed keywords

BACTERIAL DNA; FUNGAL DNA; RNA 16S;

ALCOHOLIC BEVERAGE; ARTICLE; BACTERIUM; CLASSIFICATION; DNA SEQUENCE; ENZYMOLOGY; FERMENTATION; FOOD CONTAMINATION; FOOD CONTROL; FUNGUS; GAMMAPROTEOBACTERIA; GENETICS; ISOLATION AND PURIFICATION; METAGENOME; METHODOLOGY; MICROBIOLOGY; PHYLOGENY; REAL TIME POLYMERASE CHAIN REACTION; SACCHAROMYCETALES;

ALCOHOLIC BEVERAGES; BACTERIA; DNA, BACTERIAL; DNA, FUNGAL; FERMENTATION; FOOD CONTAMINATION; FOOD MICROBIOLOGY; FUNGI; GAMMAPROTEOBACTERIA; METAGENOME; PHYLOGENY; REAL-TIME POLYMERASE CHAIN REACTION; RNA, RIBOSOMAL, 16S; SACCHAROMYCETALES; SEQUENCE ANALYSIS, DNA;

BACTERIA (MICROORGANISMS); FIRMICUTES; FUNGI; GAMMAPROTEOBACTERIA; SACCHAROMYCETACEAE; TRITICUM AESTIVUM;

EID: 84856035522     PISSN: 07400020     EISSN: 10959998     Source Type: Journal    
DOI: 10.1016/j.fm.2011.09.008     Document Type: Article

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