Microbial community structure in strong aromatic liquor fermented grains characterized by PLFA fingerprints

Chinese Journal of Applied Ecology

Volumn 23, Issue 6, 2012, Pages 1620-1628

  Liu, Kun Yi ^a   Chen, Shuai ^a   Zheng, Jia ^a   Huang, Jun ^a   Zhang, Su Yi ^b   Yi, Bin ^b   Zhou, Rong Qing ^a,b  

^a SICHUAN UNIVERSITY   (China)

^b National Engineering Research Center of Solid State Brewing   (China)

Author keywords

Fermented grain; Microbial community; Phospholipid fatty acid

Indexed keywords

FATTY ACID; MEMBRANE LIPID; PHOSPHOLIPID;

BACTERIUM; BIOASSAY; COMMUNITY STRUCTURE; CYTOLOGY; DETECTION METHOD; FATTY ACID; FERMENTATION; INDUSTRIAL PRODUCTION; MICROBIAL COMMUNITY; PHOSPHOLIPID;

ACTINOMYCES; ALCOHOLIC BEVERAGE; ARTICLE; BACTERIUM; CLOSTRIDIUM ACETOBUTYLICUM; FERMENTATION; FUNGUS; GROWTH, DEVELOPMENT AND AGING; ISOLATION AND PURIFICATION; LACTOBACILLUS PLANTARUM; POPULATION DYNAMICS; RICE;

ACTINOMYCES; ALCOHOLIC BEVERAGES; BACTERIA; CLOSTRIDIUM ACETOBUTYLICUM; FATTY ACIDS; FERMENTATION; FUNGI; LACTOBACILLUS PLANTARUM; MEMBRANE LIPIDS; ORYZA SATIVA; PHOSPHOLIPIDS; POPULATION DYNAMICS;

ACTINOBACTERIA; ACTINOBACTERIA (CLASS); BACTERIA (MICROORGANISMS); FUNGI; NEGIBACTERIA; POSIBACTERIA;

EID: 84862265512     PISSN: 10019332     EISSN: None     Source Type: Journal    
DOI: None     Document Type: Article

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