Microbial Community Composition Associated with Maotai Liquor Fermentation

Journal of food science

Volumn 81, Issue 6, 2016, Pages M1485-M1494

  Wang, Qiang ^a,b   Zhang, Hongxun ^a,b   Liu, Xiu ^a,b,c  

^a UNIVERSITY OF CHINESE ACADEMY OF SCIENCES   (China)

^b China   (China)

^c NATIONAL RESEARCH INSTITUTE FOR FAMILY PLANNING   (China)

Author keywords

diversity; Maotai flavor liquor; microbial ecology; nested PCR denaturing gradient gel electrophoresis

Indexed keywords

AIR; FLAVORING AGENT; RNA 16S; SOIL;

ALCOHOLIC BEVERAGE; BACTERIUM; CHINA; DENATURING GRADIENT GEL ELECTROPHORESIS; FERMENTATION; FOOD GRAIN; FUNGUS; GENETICS; GROWTH, DEVELOPMENT AND AGING; HUMAN; MICROBIOLOGY; POLYMERASE CHAIN REACTION; SOIL; SORGHUM;

AIR; ALCOHOLIC BEVERAGES; BACTERIA; CHINA; DENATURING GRADIENT GEL ELECTROPHORESIS; EDIBLE GRAIN; FERMENTATION; FLAVORING AGENTS; FUNGI; HUMANS; POLYMERASE CHAIN REACTION; RNA, RIBOSOMAL, 16S; SOIL; SOIL MICROBIOLOGY; SORGHUM;

EID: 85028235258     PISSN: None     EISSN: 17503841     Source Type: Journal    
DOI: 10.1111/1750-3841.13319     Document Type: Article

References (29)