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Dynamics and diversity of microbial community succession in traditional fermentation of Shanxi aged vinegar.
Nie, Zhiqiang; Zheng, Yu; Du, Hongfu; Xie, Sankuan; Wang, Min.
Affiliation
  • Nie Z; Key Laboratory of Industrial Fermentation Microbiology, Ministry of Education, College of Biotechnology, Tianjin University of Science and Technology, Tianjin 300457, PR China.
  • Zheng Y; Key Laboratory of Industrial Fermentation Microbiology, Ministry of Education, College of Biotechnology, Tianjin University of Science and Technology, Tianjin 300457, PR China.
  • Du H; Key Laboratory of Industrial Fermentation Microbiology, Ministry of Education, College of Biotechnology, Tianjin University of Science and Technology, Tianjin 300457, PR China.
  • Xie S; Key Laboratory of Industrial Fermentation Microbiology, Ministry of Education, College of Biotechnology, Tianjin University of Science and Technology, Tianjin 300457, PR China.
  • Wang M; Key Laboratory of Industrial Fermentation Microbiology, Ministry of Education, College of Biotechnology, Tianjin University of Science and Technology, Tianjin 300457, PR China. Electronic address: minw@tust.edu.cn.
Food Microbiol ; 47: 62-8, 2015 May.
Article in En | MEDLINE | ID: mdl-25583338
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Full text: 1 Collection: 01-internacional Database: MEDLINE Main subject: Bacteria / Acetic Acid / Microbial Consortia / Fungi Language: En Journal: Food Microbiol Journal subject: CIENCIAS DA NUTRICAO / MICROBIOLOGIA Year: 2015 Document type: Article Country of publication: United kingdom
Fulltext
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Full text: 1 Collection: 01-internacional Database: MEDLINE Main subject: Bacteria / Acetic Acid / Microbial Consortia / Fungi Language: En Journal: Food Microbiol Journal subject: CIENCIAS DA NUTRICAO / MICROBIOLOGIA Year: 2015 Document type: Article Country of publication: United kingdom