Interphase microbial community characteristics in the fermentation cellar of Chinese Luzhou-flavor liquor determined by PLFA and DGGE profiles

Food Research International

Volumn 72, Issue , 2015, Pages 16-24

  Ding, Xiaofei ^a   Wu, Chongde ^a   Huang, Jun ^a   Zhou, Rongqing ^a,b  

^a SICHUAN UNIVERSITY   (China)

^b National Engineering Research Center of Solid   (China)

Author keywords

DGGE; Fermentation cellar; Interphase microbial community; PLFA

Indexed keywords

BACTERIA; ELECTROPHORESIS; FATTY ACIDS; FERMENTATION; FUNGI; HYDRAULIC STRUCTURES; METHANOGENS; MICROORGANISMS; PHOSPHOLIPIDS; POLYMERASE CHAIN REACTION;

DENATURING GRADIENT GEL ELECTROPHORESES (DGGE); DGGE; GRAM-POSITIVE BACTERIUM; METABOLIC REGULATIONS; MICROBIAL COMMUNITIES; MICROBIAL COMMUNITY STRUCTURES; PHOSPHOLIPID FATTY ACIDS; PLFA;

PRINCIPAL COMPONENT ANALYSIS;

ACETOBACTERACEAE; ARCHAEA; BACTERIA (MICROORGANISMS); CLOSTRIDIACEAE; FUNGI; LACTOBACILLACEAE; METHANOBACTERIACEAE; METHANOBACTERIUM; METHANOBREVIBACTER; METHANOCORPUSCULUM; METHANOCULLEUS; METHANOSAETA; PICHIA; PORPHYROMONADACEAE; POSIBACTERIA;

EID: 84925666504     PISSN: 09639969     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodres.2015.03.018     Document Type: Article

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