Microbial diversity of traditional fermentation starters for Hong Qu glutinous rice wine as determined by PCR-mediated DGGE

Food Control

Volumn 28, Issue 2, 2012, Pages 426-434

  Lv, Xu Cong ^a   Weng, Xing ^a   Zhang, Wen ^a   Rao, Ping Fan ^a   Ni, Li ^a  

^a FUZHOU UNIVERSITY   (China)

Author keywords

16S rRNA and 18S rRNA genes; DGGE; Fermentation starters; Hong Qu glutinous rice wine; Microbial composition

Indexed keywords

ASPERGILLUS; ASPERGILLUS SP.; BACILLUS (BACTERIUM); BACILLUS AMYLOLIQUEFACIENS; BACILLUS MEGATERIUM; BACILLUS SUBTILIS; BACTERIA (MICROORGANISMS); FUNGI; MONASCUS; PEDIOCOCCUS; PEDIOCOCCUS ACIDILACTICI; PEDIOCOCCUS PENTOSACEUS; PICHIA; PICHIA GUILLIERMONDII; RHIZOPUS; RHIZOPUS MICROSPORUS; RHIZOPUS ORYZAE; SACCHAROMYCES; SACCHAROMYCOPSIS FIBULIGERA; WEISSELLA; WEISSELLA PARAMESENTEROIDES;

EID: 84862645562     PISSN: 09567135     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodcont.2012.05.025     Document Type: Article

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