Dynamics of microbial community during the extremely long-term fermentation process of a traditional soy sauce

Journal of the Science of Food and Agriculture

Volumn 97, Issue 10, 2017, Pages 3220-3227

  Yang, Yang ^a   Deng, Yue ^a,b   Jin, Yulan ^a   Liu, Yanxi ^a   Xia, Baixue ^a   Sun, Qun ^a  

^a SICHUAN UNIVERSITY   (China)

^b Luzhou Vacational and Technical College   (China)

Author keywords

long term fermentation; microbial diversity; PCR DGGE; soy sauce; traditional manufacturing

Indexed keywords

ANALYSIS; BACTERIUM; BIODIVERSITY; CLASSIFICATION; FERMENTATION; GENETICS; ISOLATION AND PURIFICATION; METABOLISM; MICROBIOLOGY; SOY FOOD; SOYBEAN; TIME FACTOR;

BACTERIA; BIODIVERSITY; FERMENTATION; SOY FOODS; SOYBEANS; TIME FACTORS;

EID: 85013018652     PISSN: 00225142     EISSN: 10970010     Source Type: Journal    
DOI: 10.1002/jsfa.8169     Document Type: Article

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