Succession sequence of lactic acid bacteria driven by environmental factors and substrates throughout the brewing process of Shanxi aged vinegar-Reference-Cited by-同舟云学术

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Succession sequence of lactic acid bacteria driven by environmental factors and substrates throughout the brewing process of Shanxi aged vinegar

Published:2018-02-11 Issue:6 Volume:102 Page:2645-2658
ISSN:0175-7598
Container-title:Applied Microbiology and Biotechnology
language:en
Short-container-title:Appl Microbiol Biotechnol

Author:

Zheng Yu,Mou Jun,Niu Jiwei,Yang Shuai,Chen Lin,Xia Menglei,Wang Min

Funder

National Key R&D Program of China

National Natural Science Foundation of China

Tianjin Municipal Science and Technology Commission

Program for Changjiang Scholars and Innovative Research Team in University

Publisher

Springer Science and Business Media LLC

Subject

Applied Microbiology and Biotechnology,General Medicine,Biotechnology

Link

http://link.springer.com/article/10.1007/s00253-017-8733-3/fulltext.html

Reference39 articles.

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2. Bernal MJ, Periago MJ, Ros G (2002) Effects of processing on dextrin, total starch, dietary fiber and starch digestibility in infant cereals. J Food Sci 67(3):1249–1254. https://doi.org/10.1111/j.1365-2621.2002.tb09485.x

3. Cocchi M, Durante C, Grandi M, Lambertini P, Manzini D, Marchetti A (2006) Simultaneous determination of sugars and organic acids in aged vinegars and chemometric data analysis. Talanta 69(5):1166–1175. https://doi.org/10.1016/j.talanta.2005.12.032

4. Devos WM, Vaughan EE (1994) Genetics of lactose utilization in lactic acid bacteria. FEMS Microbiol Rev 15(2–3):217–237. https://doi.org/10.1016/0168-6445(94)00092-d

5. Gevers D, Huys G, Swing J (2001) Applicability of rep-PCR fingerprinting for identification of Lactobacillus species. FEMS Microbial Lett 205(1):31–36. https://doi.org/10.1111/j.1574-6968.2001.tb10921.x

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