Bacterial communities during the process of high-temperature Daqu production of roasted sesame-like flavour liquor

Journal of the Institute of Brewing

Volumn 121, Issue 3, 2015, Pages 440-448

  Su, Yao ^a,b   Yang, Liu ^b   Hui, Li ^b   Yuan Yuan, Ge ^b   Ming Juan, Zhang ^b   Chun Hui, Xin ^c   Ling, Xu ^c   Chi, Cheng ^b  

^a TIANJIN UNIVERSITY OF SCIENCE AND TECHNOLOGY   (China)

^b NATIONAL RESEARCH INSTITUTE FOR FAMILY PLANNING   (China)

^c Shandong Bandaojing Ltd Co   (China)

Author keywords

16S rDNA clone library; Bacterial community; Culture independent; Daqu; Sesame flavour liquor

Indexed keywords

BACTERIA; CALCINATION; CLONING; PROCESS CONTROL;

16S RDNA CLONE LIBRARY; BACTERIAL COMMUNITY; DAQU; FERMENTATION PROCESS; PHYSICOCHEMICAL INDICES; PREDOMINANT BACTERIA; PRODUCTION MECHANISMS; SESAME FLAVOUR LIQUOR;

FERMENTATION;

BACTERIA (MICROORGANISMS); LACTOBACILLUS SP.; PANTOEA SP.; SESAMUM INDICUM; THERMOACTINOMYCES SP.; WEISSELLA;

EID: 84937515506     PISSN: 00469750     EISSN: 20500416     Source Type: Journal    
DOI: 10.1002/jib.235     Document Type: Article

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