Microbiological characterization of traditional dough fermentation starter (Jiaozi) for steamed bread making by culture-dependent and culture-independent methods-Reference-Cited by-同舟云学术

Microbiological characterization of traditional dough fermentation starter (Jiaozi) for steamed bread making by culture-dependent and culture-independent methods

Published:2016-10 Issue: Volume:234 Page:9-14
ISSN:0168-1605
Container-title:International Journal of Food Microbiology
language:en
Short-container-title:International Journal of Food Microbiology

Author:

Li Zhijian^ORCID,Li Haifeng,Bian Ke

Funder

Fundamental Research Funds for the Henan Provincial Colleges and Universities in Henan University of Technology

Special Fund for Agro-scientific Research in the Public Interest

National Natural Science Foundation of China

Science and Technology Project of Henan Province

Publisher

Elsevier BV

Subject

General Medicine,Microbiology,Food Science

Reference32 articles.

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3. Microbiological study of lactic acid bacteria in kefir grains by culture-dependent and culture-independent methods;Chen;Food Microbiol.,2008

4. Culture independent methods to assess the diversity and dynamics of microbiota during food fermentation;Cocolin;Int. J. Food Microbiol.,2013

5. Wickerhamomyces anomalus in the sourdough microbial ecosystem;Daniel;Antonie Van Leeuwenhoek,2011

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