Bacterial dynamics and metabolite changes in solid-state acetic acid fermentation of Shanxi aged vinegar

Applied Microbiology and Biotechnology

Volumn 100, Issue 10, 2016, Pages 4395-4411

  Li, Sha ^a   Li, Pan ^a   Liu, Xiong ^a   Luo, Lixin ^a   Lin, Weifeng ^a  

^a SOUTH CHINA UNIVERSITY OF TECHNOLOGY   (China)

Author keywords

Bacterial dynamics; Correlation analysis; Metabolites; Solid state acetic acid fermentation

Indexed keywords

ACETIC ACID; BACTERIA; CLUSTER ANALYSIS; DYNAMICS; ELECTROPHORESIS; FERMENTATION; METABOLITES; PH; POLYMERASE CHAIN REACTION; PRINCIPAL COMPONENT ANALYSIS; RNA;

16S RRNA GENE SEQUENCING; ACETIC ACID FERMENTATION; BACTERIAL ASSEMBLAGES; BACTERIAL COMMUNITY; CORRELATION ANALYSIS; DENATURING GRADIENT GEL ELECTROPHORESES (DGGE); FERMENTATION PROCESS; MICROBIAL COMMUNITIES;

BIOMOLECULES;

ACETIC ACID; AMINO ACID; CARBOXYLIC ACID DERIVATIVE; FLAVORING AGENT; RNA 16S; VINEGAR; BACTERIAL DNA; FRAGRANCE;

ACETIC ACID; BIOMASS; CEREAL; CORRELATION; FERMENTATION; METABOLITE; MICROBIAL COMMUNITY; ORGANIC ACID; RNA;

ACETOBACTER; ACIDITY; ACTINOMYCETALES; AGROBACTERIUM; AMPLICON; ARTICLE; AZOSPIRILLUM; BACILLALES; BACILLUS; BACTERIAL COUNT; BRADYRHIZOBIUM; CLUSTER ANALYSIS; CONCENTRATION (PARAMETERS); DENATURING GRADIENT GEL ELECTROPHORESIS; DOMESTICATION; ENTEROBACTERIALES; ERWINIA; ESCHERICHIA; GEOBACILLUS; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; HIGH THROUGHPUT SEQUENCING; HUMIDITY; HYPHOMICROBIUM; JANTHINOBACTERIUM; LACTIC ACID BACTERIUM; LACTOBACILLALES; LACTOBACILLUS; MASS FRAGMENTOGRAPHY; MICROBIAL BIOMASS; MICROBIAL COMMUNITY; MOLECULAR DYNAMICS; MOLECULAR PHYLOGENY; NONHUMAN; NUCLEOTIDE SEQUENCE; PEDIOCOCCUS; PH; PHYSICAL CHEMISTRY; POLYMERASE CHAIN REACTION; POPULATION ABUNDANCE; PRINCIPAL COMPONENT ANALYSIS; PSEUDOMONADALES; PSEUDOMONAS; QUANTITATIVE ANALYSIS; RHIZOBIALES; RHODOSPIRILLALES; RICKETTSIALES; RNA SEQUENCE; SOLID PHASE MICROEXTRACTION; SOLID STATE ACETIC ACID FERMENTATION; SOLID STATE FERMENTATION; SPHINGOMONADALES; STREPTOPHYTA; TREPONEMA; WEISSELLA; CHEMICAL PHENOMENA; CHEMISTRY; DNA FRAGMENTATION; FERMENTATION; FOOD CONTROL; FOOD GRAIN; ISOLATION AND PURIFICATION; METABOLISM; MICROBIOLOGY; SEQUENCE ANALYSIS;

CHINA; SHANXI;

ACETOBACTER; BACTERIA (MICROORGANISMS); LACTOBACILLALES; RHODOSPIRILLALES;

ACETIC ACID; ACETOBACTER; AMINO ACIDS; CHEMICAL PHENOMENA; DENATURING GRADIENT GEL ELECTROPHORESIS; DNA FRAGMENTATION; DNA, BACTERIAL; EDIBLE GRAIN; FERMENTATION; FOOD MICROBIOLOGY; LACTOBACILLALES; ODORANTS; POLYMERASE CHAIN REACTION; PRINCIPAL COMPONENT ANALYSIS; RHODOSPIRILLALES; RNA, RIBOSOMAL, 16S; SEQUENCE ANALYSIS;

EID: 84991407778     PISSN: 01757598     EISSN: 14320614     Source Type: Journal    
DOI: 10.1007/s00253-016-7284-3     Document Type: Article

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