Characterization of the microbial community in three types of fermentation starters used for Chinese liquor production

Journal of the Institute of Brewing

Volumn 121, Issue 4, 2015, Pages 620-627

  Gou, Min ^a   Wang, Huizhong ^a   Yuan, Huawei ^a   Zhang, Wenxue ^a   Tang, Yueqin ^a   Kida, Kenji ^a  

^a SICHUAN UNIVERSITY   (China)

Author keywords

Bacterial community; Clone library; Eukaryotic community; Fermentation starters; JiuQu

Indexed keywords

BACILLUS CEREUS; BACTERIOLOGY; CLONING; FOOD PROCESSING; LACTIC ACID; MOLDS; RNA; YEAST;

BACTERIAL COMMUNITY; CLONE LIBRARY; CLOSTRIDIUM BEIJERINCKII; EUKARYOTIC COMMUNITY; JIUQU; MICROBIAL COMMUNITY STRUCTURES; NON-SACCHAROMYCES YEASTS; THERMOMYCES LANUGINOSUS;

FERMENTATION;

EID: 84944441556     PISSN: 00469750     EISSN: 20500416     Source Type: Journal    
DOI: 10.1002/jib.272     Document Type: Article

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