Microbial characterization of Sichuan Baoning vinegar: lactic acid bacteria, acetic acid bacteria and yeasts-Reference-Cited by-同舟云学术

登录注册会员服务联系我们

Microbial characterization of Sichuan Baoning vinegar: lactic acid bacteria, acetic acid bacteria and yeasts

Published:2024-01-08 Issue:2 Volume:206 Page:
ISSN:0302-8933
Container-title:Archives of Microbiology
language:en
Short-container-title:Arch Microbiol

Author:

Wu Jie,Li Qin,Hu Kaidi,Li Jianlong,Durán-Guerrero Enrique,Liu Shuliang,Guo Mingye,Liu Aiping

Funder

Science and Technology Department of Sichuan Province

Publisher

Springer Science and Business Media LLC

Link

https://link.springer.com/content/pdf/10.1007/s00203-023-03784-6.pdf

Reference49 articles.

1. Al-Dalali S, Zheng F, Xu B, Abughoush M, Li L, Sun B (2023) Processing Technologies and Flavor Analysis of Chinese Cereal Vinegar: a Comprehensive Review. Food Anal Methods 16(1):1–28. https://doi.org/10.1007/s12161-022-02328-w.

2. Barbieri F, Laghi L, Gardini F, Montanari C, Tabanelli G (2020) Metabolism of Lactobacillus sakei Chr82 in the presence of different amounts of fermentable sugars. Foods 9(6):720. https://doi.org/10.3390/foods9060720

3. Capece A, Siesto G, Poeta C, Pietrafesa R, Romano P (2013) Indigenous yeast population from Georgian aged wines produced by traditional “Kakhetian” method. Food Microbiol 36(2):447–455. https://doi.org/10.1016/j.fm.2013.07.008.

4. Chai L, Shen M, Sun J, Deng Y, Lu Z, Zhang X, Shi J, Xu Z (2020) Deciphering the d-/l-lactate-producing microbiota and manipulating their accumulation during solid-state fermentation of cereal vinegar. Food Microbiol 92:103559. https://doi.org/10.1016/j.fm.2020.103559.

5. De Vuyst L, Camu N, De Winter T, Vandemeulebroecke K, Van de Perre V, Vancanneyt M, De Vos P, Cleenwerck I (2008) Validation of the (GTG)5-rep-PCR fingerprinting technique for rapid classification and identification of acetic acid bacteria, with a focus on isolates from Ghanaian fermented cocoa beans. Int J Food Microbiol 125(1):79–90. https://doi.org/10.1016/j.ijfoodmicro.2007.02.030.

Cited by 2 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. A Review on the Interaction of Acetic Acid Bacteria and Microbes in Food Fermentation: A Microbial Ecology Perspective;Foods;2024-08-14

2. Aged to Perfection: The Scientific Symphony behind Port Wine, Vinegar, and Acetic Acid Bacteria;Fermentation;2024-04-08

同舟云学术

1.学者识别学者识别

2.学术分析学术分析

3.人才评估人才评估

"同舟云学术"是以全球学者为主线，采集、加工和组织学术论文而形成的新型学术文献查询和分析系统，可以对全球学者进行文献检索和人才价值评估。用户可以通过关注某些学科领域的顶尖人物而持续追踪该领域的学科进展和研究前沿。经过近期的数据扩容，当前同舟云学术共收录了国内外主流学术期刊6万余种，收集的期刊论文及会议论文总量共计约1.5亿篇，并以每天添加12000余篇中外论文的速度递增。我们也可以为用户提供个性化、定制化的学者数据。欢迎来电咨询！咨询电话：010-8811{复制后删除}0370

www.globalauthorid.com

TOP

Copyright © 2019-2024 北京同舟云网络信息技术有限公司
京公网安备11010802033243号京ICP备18003416号-3