Structure and dynamics of the bacterial communities in fermentation of the traditional Chinese post-fermented pu-erh tea revealed by 16S rRNA gene clone library

World Journal of Microbiology and Biotechnology

Volumn 29, Issue 10, 2013, Pages 1877-1884

  Zhao, Ming ^a   Xiao, Wei ^b   Ma, Yan ^a   Sun, Tingting ^c   Yuan, Wenxia ^a   Tang, Na ^a   Zhang, Donglian ^a   Wang, Yongxia ^b   Li, Yali ^a   Zhou, Hongjie ^a   Cui, Xiaolong ^b  

^a YUNNAN AGRICULTURAL UNIVERSITY   (China)

^b YUNNAN UNIVERSITY   (China)

^c Tea Research Center of Yunnan   (China)

Author keywords

Bacillus coagulans; Bacterial diversity; Fermentation; Probiotic; Pu erh shucha; Tea

Indexed keywords

BACILLUS COAGULANS; BACTERIAL DIVERSITY; PROBIOTICS; PU-ERH SHUCHA; TEA;

BACTERIA; BACTERIOLOGY; CLONING; DYNAMICS; GENES; LIBRARIES; RNA;

FERMENTATION;

ACTINOBACTERIA; ALCALIGENACEAE; BACILLACEAE; BACILLUS COAGULANS; BACTERIA (MICROORGANISMS); BACTEROIDETES; ENTEROBACTERIACEAE; FIRMICUTES; OTUS; PROTEOBACTERIA;

BACTERIAL DNA; RIBOSOME DNA; RNA 16S;

ARTICLE; BACTERIUM; BIOTA; CHEMISTRY; CHINA; CLASSIFICATION; CLUSTER ANALYSIS; DNA SEQUENCE; FERMENTATION; GENETICS; METABOLISM; MICROBIOLOGY; MOLECULAR GENETICS; NUCLEOTIDE SEQUENCE; PHYLOGENY; TEA; TIME;

BACTERIA; BIOTA; CHINA; CLUSTER ANALYSIS; DNA, BACTERIAL; DNA, RIBOSOMAL; FERMENTATION; MOLECULAR SEQUENCE DATA; PHYLOGENY; RNA, RIBOSOMAL, 16S; SEQUENCE ANALYSIS, DNA; TEA; TIME FACTORS;

EID: 84884813911     PISSN: 09593993     EISSN: None     Source Type: Journal    
DOI: 10.1007/s11274-013-1351-z     Document Type: Article

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