Bacterial community involved in traditional fermented soybean paste dajiang made in northeast China

Annals of Microbiology

Volumn 63, Issue 4, 2013, Pages 1417-1421

  Wu, Jun Rui ^a   Zhang, Jia Chao ^b   Shi, Pu ^a   Wu, Rina ^a   Yue, Xi Qing ^a   Zhang, He Ping ^b  

^a SHENYANG AGRICULTURAL UNIVERSITY   (China)

^b INNER MONGOLIA AGRICULTURAL UNIVERSITY   (China)

Author keywords

Bacterial community; Dajiang; Denaturing gradient gel electrophoresis; Lactic acid bacteria

Indexed keywords

ALPHAPROTEOBACTERIA; BACILLUS (BACTERIUM); BACILLUS FIRMUS; BACTERIA (MICROORGANISMS); ENTEROCOCCUS; ENTEROCOCCUS FAECIUM; GLYCINE MAX; LACTOBACILLUS PLANTARUM; LEUCONOSTOC; LEUCONOSTOC GASICOMITATUM; LEUCONOSTOC MESENTEROIDES; OCEANOBACILLUS; PAENIBACILLUS; PAENIBACILLUS GLYCANILYTICUS; STAPHYLOCOCCUS EPIDERMIDIS; TETRAGENOCOCCUS; TETRAGENOCOCCUS HALOPHILUS; UNCULTURED BACTERIUM;

EID: 84893791618     PISSN: 15904261     EISSN: 18692044     Source Type: Journal    
DOI: 10.1007/s13213-013-0604-2     Document Type: Article

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