Bacterial succession and the dynamics of volatile compounds during the fermentation of Chinese rice wine from Shaoxing region

World Journal of Microbiology and Biotechnology

Volumn 31, Issue 12, 2015, Pages 1907-1921

  Liu, Shuang Ping ^a,b   Mao, Jian ^a,b   Liu, Yun Ya ^a   Meng, Xiang Yong ^a,b   Ji, Zhong Wei ^a,b   Zhou, Zhi Lei ^a,b   Ai lati, Aisikaer ^a  

^a JIANGNAN UNIVERSITY   (China)

^b National Engineering Research Center of Chinese Rice Wine   (China)

Author keywords

Bacterial community; Chinese rice wine; Partial least squares regression; Pyrosequencing; Volatile compound

Indexed keywords

BACTERIOLOGY; CARBONYL COMPOUNDS; FERMENTATION; LEAST SQUARES APPROXIMATIONS; VOLATILE ORGANIC COMPOUNDS; WINE;

BACTERIAL COMMUNITY; CHINESE RICE WINE; PARTIAL LEAST SQUARES REGRESSION; PYROSEQUENCING; VOLATILE COMPOUNDS;

BACTERIA;

BACTERIAL DNA; VOLATILE ORGANIC COMPOUND;

ANALYSIS; BACTERIUM; BIODIVERSITY; CHEMISTRY; CHINA; DNA SEQUENCE; FERMENTATION; GENETICS; GROWTH, DEVELOPMENT AND AGING; ISOLATION AND PURIFICATION; MASS FRAGMENTOGRAPHY; METABOLISM; MICROBIOLOGY; ORYZA; PROCEDURES; WINE;

BACTERIA; BIODIVERSITY; CHINA; DNA, BACTERIAL; FERMENTATION; GAS CHROMATOGRAPHY-MASS SPECTROMETRY; ORYZA; SEQUENCE ANALYSIS, DNA; VOLATILE ORGANIC COMPOUNDS; WINE;

EID: 84945245308     PISSN: 09593993     EISSN: None     Source Type: Journal    
DOI: 10.1007/s11274-015-1931-1     Document Type: Article

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