Sequencing-based screening of functional microorganism to decrease the formation of biogenic amines in Chinese rice wine

Food Control

Volumn 64, Issue , 2016, Pages 98-104

  Liu, Shuang Ping ^a,b   Yu, Jian Xin ^c   Wei, Xiao Lu ^a   Ji, Zhong Wei ^a,b   Zhou, Zhi Lei ^a,b   Meng, Xiang Yong ^a,b   Mao, Jian ^a,b  

^a JIANGNAN UNIVERSITY   (China)

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

^c Jinfeng Wine Research Center   (China)

Author keywords

Bacteria community; Biogenic amines; Chinese rice wine; Lactobacillus; Next generation sequencing

Indexed keywords

EID: 84952656841     PISSN: 09567135     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodcont.2015.12.013     Document Type: Article

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