Exploring functional core bacteria in fermentation of a traditional Chinese food, Aspergillus-type douchi
Author:
Funder
National Natural Science Foundation of China
Publisher
Public Library of Science (PLoS)
Subject
Multidisciplinary
Reference48 articles.
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3. Identification of key micro-organisms involved in Douchi fermentation by statistical analysis and their use in an experimental fermentation;C Chen;Journal of Applied Microbiology,2015
4. GC-MS based metabolomics approach of Kimchi for the understanding of Lactobacillus plantarum fermentation characteristics;S-E Park;Lwt-Food Sci Technol,2016
5. Bacterial succession and the dynamics of volatile compounds during the fermentation of Chinese rice wine from Shaoxing region;SP Liu;World Journal of Microbiology & Biotechnology,2015
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