Filamentous fungal diversity and community structure associated with the solid state fermentation of Chinese Maotai-flavor liquor

International Journal of Food Microbiology

Volumn 179, Issue , 2014, Pages 80-84

  Chen, Bi ^a   Wu, Qun ^a   Xu, Yan ^a  

^a JIANGNAN UNIVERSITY   (China)

Author keywords

Amylase; Chinese liquor; DGGE; Filamentous fungal community; Solid state fermentation

Indexed keywords

AMYLASE; GENOMIC DNA; GLUCAN 1,4 ALPHA GLUCOSIDASE; STARCH; SUGAR;

ALCOHOLIC BEVERAGE; ARTICLE; ASPERGILLUS ORYZAE; ASPERGILLUS TERREUS; COMMUNITY STRUCTURE; DENATURING GRADIENT GEL ELECTROPHORESIS; ENZYME ACTIVITY; ENZYME SYNTHESIS; FOOD PROCESSING; FUNGAL COMMUNITY; FUNGAL DETECTION; FUNGUS CULTURE; FUNGUS GROWTH; FUNGUS IDENTIFICATION; FUNGUS ISOLATION; HYDROLYSIS; MICROASCUS; MICROBIAL DIVERSITY; MICROBIAL POPULATION DYNAMICS; MONASCUS PURPUREUS; MONASCUS RUBER; PAECILOMYCES VARIOTII; PENICILLIUM; PENICILLIUM CHRYSOGENUM; PENICILLIUM DECUMBENS; POLYMERASE CHAIN REACTION; RHIZOPUS; SOLID STATE FERMENTATION; SPECIES CULTIVATION; SPECIES DOMINANCE; TORULASPORA; ZYGOSACCHAROMYCES BAILII;

AMYLASE; CHINESE LIQUOR; DGGE; FILAMENTOUS FUNGAL COMMUNITY; SOLID STATE FERMENTATION;

ALCOHOLIC BEVERAGES; AMYLASES; BIODIVERSITY; DENATURING GRADIENT GEL ELECTROPHORESIS; DNA, RIBOSOMAL SPACER; FERMENTATION; FUNGI; POLYMERASE CHAIN REACTION;

EID: 84898630664     PISSN: 01681605     EISSN: 18793460     Source Type: Journal    
DOI: 10.1016/j.ijfoodmicro.2014.03.011     Document Type: Article

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