Microbial succession in the traditional Chinese Luzhou-flavor liquor fermentation process as evaluated by SSU rRNA profiles

World Journal of Microbiology and Biotechnology

Volumn 29, Issue 3, 2013, Pages 559-567

  Xiang, Wenliang ^a   Li, Ke ^a   Liu, Seng ^a   Xing, Yage ^a   Li, Mingyuan ^a   Che, Zhenming ^a  

^a XIHUA UNIVERSITY   (China)

Author keywords

Fermentation process; Luzhou flavor liquor; Microbial succession; SSU rRNA profiles

Indexed keywords

BACTERIA; BACTERIOLOGY; FERMENTATION; PROCESS CONTROL; RNA;

COMMUNITY SIMILARITY; CORYNEBACTERIUM; FERMENTATION PROCESS; LUZHOU-FLAVOR LIQUOR; MICROBIAL SUCCESSION; SACCHAROMYCOPSIS; SMALL SUBUNITS; SSU RRNA PROFILES;

LUTETIUM COMPOUNDS;

ARTHROBACTER; ASPERGILLUS; BACILLUS (BACTERIUM); BACTERIA (MICROORGANISMS); BURKHOLDERIA; CLOSTRIDIUM; CORIOLACEAE; CORYNEBACTERIUM; CURTOBACTERIUM; EUKARYOTA; EUROTIUM; FOMITOPSIS; LACTOBACILLUS; LEPTOTRICHIA; MICROBACTERIUM; PELOBACTER; PICHIA; PROKARYOTA; SACCHAROMYCES; SACCHAROMYCOPSIS; SERRATIA; STAPHYLOCOCCUS; STREPTOCOCCUS; TALAROMYCES; TRICHOSPORON (UNCLASSIFIED); ZYGOSACCHAROMYCES;

EID: 84873570910     PISSN: 09593993     EISSN: None     Source Type: Journal    
DOI: 10.1007/s11274-012-1210-3     Document Type: Article

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