Microbiological characterization of traditional dough fermentation starter (Jiaozi) for steamed bread making by culture-dependent and culture-independent methods

International Journal of Food Microbiology

Volumn 234, Issue , 2016, Pages 9-14

  Li, Zhijian ^a   Li, Haifeng ^a   Bian, Ke ^a  

^a HENAN UNIVERSITY OF TECHNOLOGY   (China)

Author keywords

Bacteria; Dough fermentation starter; Jiaozi; PCR DGGE; Yeast

Indexed keywords

INTERNAL TRANSCRIBED SPACER; RNA 16S; BACTERIAL DNA; FUNGAL DNA;

ACETOBACTER; ACETOBACTER TROPICALIS; AGAR MEDIUM; ARTICLE; BACTERIUM ISOLATE; COLONY FORMING UNIT; CONTROLLED STUDY; CORN FLOUR; DENATURING GRADIENT GEL ELECTROPHORESIS; DOUGH; ENTEROCOCCUS DURANS; FERMENTATION MEDIUM; FOOD ANALYSIS; JIAOZI; LACTOBACILLUS; LACTOBACILLUS ALIMENTARIUS; LACTOBACILLUS BREVIS; LACTOBACILLUS PLANTARUM; MICROBIAL DIVERSITY; NONHUMAN; PEDIOCOCCUS PENTOSACEUS; POLYMERASE CHAIN REACTION; RICE FLOUR; RNA SEQUENCE; SACCHAROMYCES CEREVISIAE; SACCHAROMYCOPSIS FIBULIGERA; STARTER CULTURE; TORULASPORA DELBRUECKII; WEISSELLA; WICKERHAMOMYCES ANOMALUS; YEAST; BACTERIAL COUNT; BACTERIUM; BREAD; CELL CULTURE TECHNIQUE; CLASSIFICATION; FERMENTATION; FLOUR; FOOD CONTROL; GENETICS; ISOLATION AND PURIFICATION; MAIZE; MICROBIOLOGY; ORYZA; PROCEDURES;

BACTERIA; BREAD; COLONY COUNT, MICROBIAL; CULTURE TECHNIQUES; DNA, BACTERIAL; DNA, FUNGAL; FERMENTATION; FLOUR; FOOD MICROBIOLOGY; ORYZA; POLYMERASE CHAIN REACTION; RNA, RIBOSOMAL, 16S; SACCHAROMYCES CEREVISIAE; ZEA MAYS;

EID: 84976319278     PISSN: 01681605     EISSN: 18793460     Source Type: Journal    
DOI: 10.1016/j.ijfoodmicro.2016.06.024     Document Type: Article

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