Dominant microorganisms during the spontaneous fermentation of suan cai, a Chinese fermented vegetable

Food Science and Technology Research

Volumn 20, Issue 5, 2014, Pages 915-926

  Yang, Hongyan ^a   Zou, Huifang ^a   Qu, Chan ^a   Zhang, Liqun ^a   Liu, Tong ^a   Wu, Hao ^a   Li, Yuhua ^a  

^a NORTHEAST FORESTRY UNIVERSITY   (China)

Author keywords

Bacteria; Dynamics; Eukaryote; Fermentation; Microbial succession; Suan cai

Indexed keywords

CLONING; DYNAMICS; FERMENTATION; LACTIC ACID; LIBRARIES; PH EFFECTS; VEGETABLES;

16S RDNA CLONE LIBRARY; EUKARYOTE; EUKARYOTIC MICROORGANISMS; LACTOBACILLUS CURVATUS; LEUCONOSTOC MESENTEROIDES; MICROBIAL SUCCESSION; SPONTANEOUS FERMENTATION; WATER-SOLUBLE CARBOHYDRATES;

BACTERIA;

BACTERIA (MICROORGANISMS); EUKARYOTA;

EID: 84912095825     PISSN: 13446606     EISSN: None     Source Type: Journal    
DOI: 10.3136/fstr.20.915     Document Type: Article

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