Microbial community characteristics in industrial matured Chinese paocai, a fermented vegetable food, from different factories

Food Science and Technology Research

Volumn 22, Issue 5, 2016, Pages 595-604

  Liang, Huipeng ^a   Zhang, An ^a   Wu, Zhengyun ^a   Cheng, Shupin ^a   Yu, Wenping ^a   Zhang, Wenxue ^a  

^a SICHUAN UNIVERSITY   (China)

Author keywords

Chinese paocai; DGGE; Lactic acid bacteria; Microbial community; QPCR

Indexed keywords

ELECTROPHORESIS; LABORATORIES; LACTIC ACID; MICROORGANISMS; POLYMERASE CHAIN REACTION; VEGETABLES; YEAST;

CHINESE PAOCAI; DGGE; LACTIC ACID BACTERIA; MICROBIAL COMMUNITIES; QPCR;

BACTERIA;

EID: 84994798348     PISSN: 13446606     EISSN: None     Source Type: Journal    
DOI: 10.3136/fstr.22.595     Document Type: Article

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