Analysis of Bacterial Diversity During Acetic Acid Fermentation of Tianjin Duliu Aged Vinegar by 454 Pyrosequencing

Current Microbiology

Volumn 71, Issue 2, 2015, Pages 195-203

  Peng, Qian ^a   Yang, Yanping ^a   Guo, Yanyun ^a   Han, Ye ^a  

^a TIANJIN UNIVERSITY   (China)

Author keywords

[No Author keywords available]

Indexed keywords

ACETIC ACID; CARBOXYLIC ACID; VINEGAR;

ACETOBACTER; ACETOBACTERACEAE; ACIDITY; ARTICLE; BACTERIUM CULTURE; CHLOROPLAST; CYANOBACTERIUM; ENTEROBACTERIACEAE; FIRMICUTES; LACTOBACILLACEAE; LACTOBACILLUS; MICROBIAL COMMUNITY; MICROBIAL DIVERSITY; NONHUMAN; POLYMERASE CHAIN REACTION; PRIORITY JOURNAL; PROTEOBACTERIA; PSEUDOMONADACEAE; PYROSEQUENCING; SERRATIA; SOLID STATE FERMENTATION; BACTERIUM; BIODIVERSITY; CLASSIFICATION; FERMENTATION; FOOD CONTROL; GENETICS; HIGH THROUGHPUT SEQUENCING; ISOLATION AND PURIFICATION; METABOLISM; MOLECULAR GENETICS; PHYLOGENY;

ACETOBACTER; BACTERIA (MICROORGANISMS); ENTEROBACTERIACEAE; FIRMICUTES; LACTOBACILLACEAE; LACTOBACILLUS; SERRATIA;

ACETIC ACID; BACTERIA; BIODIVERSITY; FERMENTATION; FOOD MICROBIOLOGY; HIGH-THROUGHPUT NUCLEOTIDE SEQUENCING; MOLECULAR SEQUENCE DATA; PHYLOGENY;

EID: 84933679872     PISSN: 03438651     EISSN: 14320991     Source Type: Journal    
DOI: 10.1007/s00284-015-0823-9     Document Type: Article

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