4.3 Article

Characterization and comparison of microbial community of different typical Chinese liquor Daqus by PCR-DGGE

Related references

Note: Only part of the references are listed.
Article Microbiology

VIABILITY OF STAPHYLOCOCCUS XYLOSUS ISOLATED FROM ARTISANAL SAUSAGES FOR APPLICATION AS STARTER CULTURES IN MEAT PRODUCTS

Angela Maria Fiorentini et al.

BRAZILIAN JOURNAL OF MICROBIOLOGY (2009)

Article Food Science & Technology

Changes in microbial community during Chinese traditional soybean paste fermentation

Jianxin Zhao et al.

INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY (2009)

Article Biotechnology & Applied Microbiology

Influence of wine-related physicochemical factors on the growth and metabolism of non-Saccharomyces and Saccharomyces yeasts in mixed culture

Lucia M. Mendoza et al.

JOURNAL OF INDUSTRIAL MICROBIOLOGY & BIOTECHNOLOGY (2009)

Article Biotechnology & Applied Microbiology

Analyses of microbial consortia in the starter of Fen Liquor

J. -H. Shi et al.

LETTERS IN APPLIED MICROBIOLOGY (2009)

Article Food Science & Technology

Analysis of yeast and archaeal population dynamics in kimchi using denaturing gradient gel electrophoresis

Ho-Won Chang et al.

INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY (2008)

Article Biotechnology & Applied Microbiology

Analysis and comparison of the bacterial community in fermented grains during the fermentation for two different styles of Chinese liquor

Hai-Yan Wang et al.

JOURNAL OF INDUSTRIAL MICROBIOLOGY & BIOTECHNOLOGY (2008)

Article Biotechnology & Applied Microbiology

Microorganisms in Daqu:: a starter culture of Chinese Maotai-flavor liquor

Chang-lu Wang et al.

WORLD JOURNAL OF MICROBIOLOGY & BIOTECHNOLOGY (2008)

Article Food Science & Technology

Analysis of the fungal community in Zaopei during the production of Chinese Luzhou-flavour liquor

Wen-xue Zhang et al.

JOURNAL OF THE INSTITUTE OF BREWING (2007)

Review Biotechnology & Applied Microbiology

Occurrence and function of yeasts in Asian indigenous fermented foods

KE Aidoo et al.

FEMS YEAST RESEARCH (2006)

Article Biochemical Research Methods

PCR-DGGE analysis for the identification of microbial populations from Argentinean dry fermented sausages

C Fontana et al.

JOURNAL OF MICROBIOLOGICAL METHODS (2005)

Article Biotechnology & Applied Microbiology

Monitoring the lactic acid bacterial diversity during Shochu fermentation by PCR-denaturing gradient gel electrophoresis

A Endo et al.

JOURNAL OF BIOSCIENCE AND BIOENGINEERING (2005)

Review Biochemical Research Methods

PCR-DGGE fingerprinting: novel strategies for detection of microbes in food

D Ercolini

JOURNAL OF MICROBIOLOGICAL METHODS (2004)

Article Food Science & Technology

An application of PCR-DGGE analysis to profile the yeast populations in raw milk

L Cocolin et al.

INTERNATIONAL DAIRY JOURNAL (2002)