Molecular identification of microbial community in Chinese douchi during post-fermentation process

Food Science and Biotechnology

Volumn 20, Issue 6, 2011, Pages 1633-1638

  Chen, Tingtao ^a   Xiong, Shunqiang ^a   Jiang, Shuying ^a   Wang, Mengjuan ^a   Wu, Qinglong ^a   Wei, Hua ^a  

^a NANCHANG UNIVERSITY   (China)

Author keywords

denaturing gradient gel electrophoresis (DGGE); douchi; microbial diversity; microorganisms

Indexed keywords

BACILLUS SUBTILIS; CULTURE METHODS; DENATURING GRADIENT GEL ELECTROPHORESIS; DOU-CHI; ENTEROBACTER; LACTOCOCCUS LACTIS; MICROBIAL COMMUNITIES; MICROBIAL DIVERSITY; MICROBIAL NUMBERS; MOLECULAR IDENTIFICATION; PATHOGENIC MICROORGANISMS; TRACK CHANGES;

BACILLI; BACTERIOLOGY; ELECTROPHORESIS; GELS; MICROORGANISMS; PROCESS CONTROL;

FERMENTATION;

ABSIDIA; ABSIDIA CORYMBIFERA; BACILLUS (BACTERIUM); BACILLUS SUBTILIS; BACILLUS THERMOAMYLOVORANS; BACTERIA (MICROORGANISMS); ENTEROBACTER; LACTOCOCCUS LACTIS; PICHIA; PICHIA GUILLIERMONDII; STAPHYLOCOCCUS; STAPHYLOCOCCUS LENTUS;

EID: 84862918312     PISSN: 12267708     EISSN: None     Source Type: Journal    
DOI: 10.1007/s10068-011-0225-0     Document Type: Article

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