PCR-DGGE analysis of the microbial communities in three different chinese "Baiyunbian" liquor fermentation starters

Journal of Microbiology and Biotechnology

Volumn 24, Issue 8, 2014, Pages 1088-1095

  Xiong, Xiaomao ^a   Hu, Yuanliang ^b,c   Yan, Nanfeng ^b   Huang, Yingna ^b   Peng, Nan ^b   Liang, Yunxiang ^b   Zhao, Shumiao ^b  

^a Hubei Baiyunbian Liquor Industry Co Ltd   (China)

^b HUAZHONG AGRICULTURAL UNIVERSITY   (China)

^c HUBEI NORMAL UNIVERSITY   (China)

Author keywords

Bacillus; Daqu; Fermentation starter; Microbial community; PCR DGGE

Indexed keywords

ALCOHOLIC BEVERAGE; ARTICLE; ASPERGILLUS; BACILLUS; BACTERIUM; CHINESE BAIYUNBIAN LIQUOR; CONTROLLED STUDY; DAQU; DEBARYOMYCES HANSENII; DENATURING GRADIENT GEL ELECTROPHORESIS; FERMENTATION; FUNGUS; HEAT TOLERANCE; LACTOBACILLUS; MICROBIAL COMMUNITY; MONASCUS; NUCLEOTIDE SEQUENCE; PENICILLIUM; POLYMERASE CHAIN REACTION; RASAMSONIA; SACCHAROMYCES CEREVISIAE; SACCHAROMYCOPSIS FIBULIGERA; STARTER CULTURE; THERMOPHILE; TRICHOCOCCUS; UNINDEXED SEQUENCE; VIRGIBACILLUS; WICKERHAMOMYCES ANOMALUS; BIOTA; CHINA; CLASSIFICATION; COMPARATIVE STUDY; FOOD INDUSTRY; GENETICS; MICROBIOLOGY;

ALCOHOLIC BEVERAGES; BACTERIA; BIOTA; CHINA; DENATURING GRADIENT GEL ELECTROPHORESIS; FERMENTATION; FOOD INDUSTRY; FUNGI; POLYMERASE CHAIN REACTION;

EID: 84906810212     PISSN: 10177825     EISSN: 17388872     Source Type: Journal    
DOI: 10.4014/jmb.1401.01043     Document Type: Article

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