Analysis of the Bacterial Communities in Two Liquors of Soy Sauce Aroma as Revealed by High-Throughput Sequencing of the 16S rRNA V4 Hypervariable Region

BioMed Research International

Volumn 2017, Issue , 2017, Pages

  Tang, Jing ^a   Tang, Xiaoxin ^a   Tang, Ming ^a   Zhang, Ximin ^a   Xu, Xiaorong ^a   Yi, Yin ^a  

^a GUIZHOU NORMAL UNIVERSITY   (China)

Author keywords

[No Author keywords available]

Indexed keywords

RNA 16S; FOOD ADDITIVE;

ACINETOBACTER; AROMA; ARTICLE; BACILLACEAE; CONTROLLED STUDY; CORYNEBACTERIUM; FERMENTATION; GUOTAI DAQU; HIGH THROUGHPUT SEQUENCING; LIMIT OF QUANTITATION; LIQUID; LIQUOR FERMENTATION; MAOTAI DAQU; MICROBIAL COMMUNITY; MICROBIAL DIVERSITY; NONHUMAN; PSEUDOMONADACEAE; PSEUDOMONAS; SACCHAROPOLYSPORA; SOY FOOD; SOY SAUCE; THERMOACTINOMYCES; ALCOHOLIC BEVERAGE; CHEMISTRY; CHINA; FOOD CONTROL; GENETICS; HUMAN; ISOLATION AND PURIFICATION; LACTOBACILLUS; MICROBIOLOGY; POLYMERASE CHAIN REACTION; PROCEDURES;

ALCOHOLIC BEVERAGES; CHINA; FERMENTATION; FOOD ADDITIVES; FOOD MICROBIOLOGY; HIGH-THROUGHPUT NUCLEOTIDE SEQUENCING; HUMANS; LACTOBACILLUS; POLYMERASE CHAIN REACTION; PSEUDOMONAS; RNA, RIBOSOMAL, 16S; SOY FOODS;

EID: 85015809390     PISSN: 23146133     EISSN: 23146141     Source Type: Journal    
DOI: 10.1155/2017/6271358     Document Type: Article

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