Effect of temperature on microbial composition of starter culture for Chinese light aroma style liquor fermentation

Letters in Applied Microbiology

Volumn 60, Issue 1, 2015, Pages 85-91

  Wang, H Y ^a   Xu, Y ^a  

^a JIANGNAN UNIVERSITY   (China)

Author keywords

Heat tolerant; Light aroma style liquor; Microbial composition; Starter culture; Temperature

Indexed keywords

BACTERIA; ELECTROPHORESIS; FERMENTATION; FUNGI; LACTIC ACID; ODORS; POLYMERASE CHAIN REACTION; POPULATION STATISTICS; PROCESS CONTROL; STRUCTURE (COMPOSITION);

HEAT TOLERANT; INCUBATION TEMPERATURES; LIGHT AROMA STYLE LIQUOR; MICRO-ORGANISMS; MICROBIAL COMMUNITIES; MICROBIAL COMMUNITY STRUCTURES; MICROBIAL COMPOSITION; OPERATING PARAMETERS; PRODUCTION TECHNOLOGY; STARTER CULTURES;

TEMPERATURE;

ALCOHOLIC BEVERAGE; AMYLOMYCES ROUXII; AROMA; ARTICLE; BACILLUS; CHINESE; ENVIRONMENT; FERMENTATION; HIGH TEMPERATURE; INCUBATION TEMPERATURE; LACTOBACILLUS; LACTOBACILLUS PANIS; LIGHT; MICROBIAL COMMUNITY; MICROFLORA; MICROORGANISM; NONHUMAN; ORGANISMS; PARAMETERS; RHIZOMUCOR MIEHEI; RHIZOPUS ORYZAE; ROOM TEMPERATURE; SACCHAROMYCOPSIS FIBULIGERA; STAPHYLOCOCCUS XYLOSUS; STARTER CULTURE; STENOTROPHOMONAS MALTOPHILIA; TEMPERATURE; THERMOACTINOMYCES; WEISSELLA; WEISSELLA CIBARIA; WICKERHAMOMYCES ANOMALUS; WINE INDUSTRY; BACTERIA; DENATURING GRADIENT GEL ELECTROPHORESIS; FUNGUS; GENETICS; GROWTH, DEVELOPMENT AND AGING; MICROBIOLOGY; POLYMERASE CHAIN REACTION;

ALCOHOLIC BEVERAGES; BACTERIA; DENATURING GRADIENT GEL ELECTROPHORESIS; FERMENTATION; FUNGI; LIGHT; POLYMERASE CHAIN REACTION; TEMPERATURE;

EID: 84916196252     PISSN: 02668254     EISSN: 1472765X     Source Type: Journal    
DOI: 10.1111/lam.12344     Document Type: Article

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