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Microbial Diversity during Fermentation of Sweet Paste, a Chinese Traditional Seasoning, Using PCR-Denaturing Gradient Gel Electrophoresis.
Mao, Ping; Hu, Yuanliang; Liao, Tingting; Wang, Zhaoting; Zhao, Shumiao; Liang, Yunxiang; Hu, Yongmei.
Affiliation
  • Mao P; State Key Laboratory of Agricultural Microbiology, College of Life Science and Technology, Huazhong Agricultural University, Wuhan 430070, P.R. China.
  • Hu Y; State Key Laboratory of Agricultural Microbiology, College of Life Science and Technology, Huazhong Agricultural University, Wuhan 430070, P.R. China.
  • Liao T; State Key Laboratory of Agricultural Microbiology, College of Life Science and Technology, Huazhong Agricultural University, Wuhan 430070, P.R. China.
  • Wang Z; State Key Laboratory of Agricultural Microbiology, College of Life Science and Technology, Huazhong Agricultural University, Wuhan 430070, P.R. China.
  • Zhao S; State Key Laboratory of Agricultural Microbiology, College of Life Science and Technology, Huazhong Agricultural University, Wuhan 430070, P.R. China.
  • Liang Y; Hubei Collaborative Innovation Center for Industrial Fermentation, Wuhan 430068, P.R. China.
  • Hu Y; State Key Laboratory of Agricultural Microbiology, College of Life Science and Technology, Huazhong Agricultural University, Wuhan 430070, P.R. China.
J Microbiol Biotechnol ; 27(4): 678-684, 2017 Apr 28.
Article in En | MEDLINE | ID: mdl-28081358
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Full text: 1 Database: MEDLINE Main subject: Polymerase Chain Reaction / Biodiversity / Fermentation / Denaturing Gradient Gel Electrophoresis / Food Microbiology Language: En Year: 2017 Type: Article
Fulltext
Print
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PubMed Links
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Full text: 1 Database: MEDLINE Main subject: Polymerase Chain Reaction / Biodiversity / Fermentation / Denaturing Gradient Gel Electrophoresis / Food Microbiology Language: En Year: 2017 Type: Article