Exploring microbial succession and diversity during solid-state fermentation of Tianjin duliu mature vinegar

Bioresource Technology

Volumn 148, Issue , 2013, Pages 325-333

  Nie, Zhiqiang ^a   Zheng, Yu ^a   Wang, Min ^a   Han, Yue ^a   Wang, Yuenan ^a   Luo, Jianmei ^a   Niu, Dandan ^a  

^a TIANJIN UNIVERSITY OF SCIENCE AND TECHNOLOGY   (China)

Author keywords

Acetic acid fermentation; Lactobacillus; Metagenomics; Solid state fermentation; Vinegar

Indexed keywords

BACTERIA; FERMENTATION; PH; PRINCIPAL COMPONENT ANALYSIS;

ACETIC ACID FERMENTATION; LACTOBACILLUS; METAGENOMICS; SOLID-STATE FERMENTATION; VINEGAR;

ACETIC ACID;

ACETIC ACID; TIANJIN DULIU; UNCLASSIFIED DRUG; VINEGAR;

ACETIC ACID; BACTERIUM; COMMUNITY COMPOSITION; FERMENTATION; MICROBIAL ACTIVITY; MICROORGANISM; PRINCIPAL COMPONENT ANALYSIS; SPECIES DIVERSITY; SUCCESSION;

ACETOBACTER; ARTICLE; ASPERGILLUS; COMMUNITY SUCCESSION; FLAVOR; GLUCONACETOBACTER; LACTIC ACID BACTERIUM; LACTOBACILLUS; MICROBIAL COMMUNITY; MICROBIAL DIVERSITY; NONHUMAN; NOSTOC; PHYSICAL CHEMISTRY; PICHIA; PRINCIPAL COMPONENT ANALYSIS; PRIORITY JOURNAL; SACCHAROMYCOPSIS; SOLID STATE FERMENTATION;

CHINA; TIANJIN;

ACETOBACTER; ASPERGILLUS; BACTERIA (MICROORGANISMS); GLUCONACETOBACTER; LACTOBACILLUS; NOSTOC; PICHIA; SACCHAROMYCOPSIS;

ACETIC ACID FERMENTATION; LACTOBACILLUS; METAGENOMICS; SOLID-STATE FERMENTATION; VINEGAR;

ACETIC ACID; AMINO ACIDS; BACTERIA; BASE SEQUENCE; BIODIVERSITY; CHINA; FERMENTATION; FUNGI; HYDROGEN-ION CONCENTRATION; METAGENOMICS; MOLECULAR SEQUENCE DATA; PHYLOGENY; PRINCIPAL COMPONENT ANALYSIS; SEQUENCE ANALYSIS, DNA;

EID: 84884407644     PISSN: 09608524     EISSN: 18732976     Source Type: Journal    
DOI: 10.1016/j.biortech.2013.08.152     Document Type: Article

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