Batch-to-batch uniformity of bacterial community succession and flavor formation in the fermentation of Zhenjiang aromatic vinegar

Food Microbiology

Volumn 50, Issue , 2015, Pages 64-69

  Wang, Zong Min ^a   Lu, Zhen Ming ^a,b   Yu, Yong Jian ^d   Li, Guo Quan ^d   Shi, Jin Song ^a,c   Xu, Zheng Hong ^a,b,c  

^a JIANGNAN UNIVERSITY   (China)

^b INSTITUTE OF GEOLOGY AND GEOPHYSICS   (China)

^c National Engineering Research Center of Solid State Brewing   (China)

^d Jiangsu Hengshun Vinegar Industry Co Ltd   (China)

Author keywords

Batch uniformity; Microbial community; Solid state fermentation; Zhenjiang aromatic vinegar

Indexed keywords

ACETOBACTER; BACTERIA (MICROORGANISMS); LACTOBACILLUS; OTUS;

ACETIC ACID; FLAVORING AGENT;

ACETOBACTER; BACTERIUM; CHINA; FERMENTATION; FOOD CONTROL; GROWTH, DEVELOPMENT AND AGING; HIGH THROUGHPUT SEQUENCING; LACTOBACILLUS; METABOLISM; METABOLOMICS; MICROBIAL CONSORTIUM;

ACETIC ACID; ACETOBACTER; BACTERIA; CHINA; FERMENTATION; FLAVORING AGENTS; FOOD MICROBIOLOGY; HIGH-THROUGHPUT NUCLEOTIDE SEQUENCING; LACTOBACILLUS; METABOLOMICS; MICROBIAL CONSORTIA;

EID: 84927730652     PISSN: 07400020     EISSN: 10959998     Source Type: Journal    
DOI: 10.1016/j.fm.2015.03.012     Document Type: Article

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