Microbiota dynamics related to environmental conditions during the fermentative production of Fen-Daqu, a Chinese industrial fermentation starter

International Journal of Food Microbiology

Volumn 182-183, Issue , 2014, Pages 57-62

  Zheng, Xiao Wei ^a,b   Yan, Zheng ^b   Nout, M J Robert ^a   Smid, Eddy J ^a   Zwietering, Marcel H ^a   Boekhout, Teun ^c   Han, Jian Shu ^d   Han, Bei Zhong ^b  

^a WAGENINGEN UNIVERSITY   (Netherlands)

^b CHINA AGRICULTURAL UNIVERSITY   (China)

^c CBS KNAW FUNGAL BIODIVERSITY CENTRE   (Netherlands)

^d Shanxi Xinghuacun Fenjiu Distillery Co Ltd   (China)

Author keywords

Bacteria; Canonical correspondence analysis; Culture independent; Daqu; Fungi; Starter culture

Indexed keywords

ACIDITY; ARTICLE; BACILLUS; BACTERIAL COUNT; CANDIDA KRUSEI; CELL COUNT; CORRESPONDENCE ANALYSIS; ENVIRONMENTAL FACTOR; FEN DAQU; FERMENTATION TECHNIQUE; FERMENTED PRODUCT; GENE SEQUENCE; LACTIC ACID BACTERIUM; LICHTHEIMIA CORYMBIFERA; MESOPHILIC BACTERIUM; MICROBIAL COMMUNITY; MICROFLORA; MOISTURE; NONHUMAN; NUCLEOTIDE SEQUENCE; PHYSICAL CHEMISTRY; SACCHAROMYCOPSIS FIBULIGERA; WICKERHAMOMYCES ANOMALUS;

BACTERIA; CANONICAL CORRESPONDENCE ANALYSIS; CULTURE-INDEPENDENT; DAQU; FUNGI; STARTER CULTURE;

ACETIC ACID; ALCOHOLIC BEVERAGES; BACTERIAL PHYSIOLOGICAL PHENOMENA; BIODIVERSITY; CHINA; FERMENTATION; FUNGI; HYDROGEN-ION CONCENTRATION; INDUSTRIAL MICROBIOLOGY; MICROBIOTA; TEMPERATURE; WATER;

EID: 84901445558     PISSN: 01681605     EISSN: 18793460     Source Type: Journal    
DOI: 10.1016/j.ijfoodmicro.2014.05.008     Document Type: Article

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