Source tracking of prokaryotic communities in fermented grain of Chinese strong-flavor liquor

International Journal of Food Microbiology

Volumn 244, Issue , 2017, Pages 27-35

  Wang, Xueshan ^a   Du, Hai ^a   Xu, Yan ^a  

^a JIANGNAN UNIVERSITY   (China)

Author keywords

Chinese strong flavor liquor; Fermented grain; Next generation sequencing; Prokaryotic community; Source tracking

Indexed keywords

ACETOBACTER; AEROBE; ARTICLE; CHINESE; CLOSTRIDIUM; CONTROLLED STUDY; FERMENTATION; FERMENTED PRODUCT; GLUCONOBACTER; GRAIN; INOCULATION; LACTOBACILLUS; LEUCONOSTOC; LIQUID; METHANOBACTERIUM; METHANOBREVIBACTER; MICROBIAL COMMUNITY; NEXT GENERATION SEQUENCING; NONHUMAN; PH; PROKARYOTE; RUMINOCOCCUS; STAPHYLOCOCCUS; ALCOHOLIC BEVERAGE; BACTERIUM; BIOREACTOR; CHINA; DNA SEQUENCE; FOOD CONTROL; FOOD GRAIN; GENETICS; HIGH THROUGHPUT SEQUENCING; METABOLISM; MICROBIOLOGY; MICROFLORA; NUCLEOTIDE SEQUENCE; PHYSIOLOGY; TASTE;

BACTERIAL DNA; FLAVORING AGENT; RNA 16S;

ALCOHOLIC BEVERAGES; BACTERIA; BASE SEQUENCE; BIOREACTORS; CHINA; DNA, BACTERIAL; EDIBLE GRAIN; FERMENTATION; FLAVORING AGENTS; FOOD MICROBIOLOGY; HIGH-THROUGHPUT NUCLEOTIDE SEQUENCING; MICROBIOTA; RNA, RIBOSOMAL, 16S; SEQUENCE ANALYSIS, DNA; TASTE;

EID: 85008156806     PISSN: 01681605     EISSN: 18793460     Source Type: Journal    
DOI: 10.1016/j.ijfoodmicro.2016.12.018     Document Type: Article

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