Diversity of lactic acid bacteria during fermentation of a traditional chinese fish product, chouguiyu (Stinky Mandarinfish)

Journal of Food Science

Volumn 78, Issue 11, 2013, Pages

  Dai, Zhiyuan ^a   Li, Yan ^a   Wu, Jiajia ^a   Zhao, Qiaoling ^a  

^a ZHEJIANG GONGSHANG UNIVERSITY   (China)

Author keywords

Chouguiyu; Diversity; Fermentation; Lactic acid bacteria; Starter culture

Indexed keywords

BACTERIAL DNA; RNA 16S;

ANIMAL; ARTICLE; BACTERIAL COUNT; CHOUGUIYU; CLASSIFICATION; DIVERSITY; DNA SEQUENCE; FERMENTATION; FISH; FOOD CONTROL; GENETIC VARIABILITY; GENETICS; GENOTYPE; ISOLATION AND PURIFICATION; LACTIC ACID BACTERIUM; LACTOBACILLACEAE; MICROBIOLOGY; PHENOTYPE; PHYSICAL CHEMISTRY; SEA FOOD; STARTER CULTURE;

CHOUGUIYU; DIVERSITY; FERMENTATION; LACTIC ACID BACTERIA; STARTER CULTURE;

ANIMALS; COLONY COUNT, MICROBIAL; DNA, BACTERIAL; FERMENTATION; FISH PRODUCTS; FISHES; FOOD MICROBIOLOGY; GENETIC VARIATION; GENOTYPE; LACTOBACILLACEAE; PHENOTYPE; PHYSICOCHEMICAL PHENOMENA; RNA, RIBOSOMAL, 16S; SEQUENCE ANALYSIS, DNA;

EID: 84888053953     PISSN: 00221147     EISSN: 17503841     Source Type: Journal    
DOI: 10.1111/1750-3841.12289     Document Type: Article

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