Batch-to-batch uniformity of bacterial community succession and flavor formation in the fermentation of Zhenjiang aromatic vinegar-Reference-Cited by-同舟云学术

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Batch-to-batch uniformity of bacterial community succession and flavor formation in the fermentation of Zhenjiang aromatic vinegar

Published:2015-09 Issue: Volume:50 Page:64-69
ISSN:0740-0020
Container-title:Food Microbiology
language:en
Short-container-title:Food Microbiology

Author:

Wang Zong-Min,Lu Zhen-Ming,Yu Yong-Jian,Li Guo-Quan,Shi Jin-Song,Xu Zheng-Hong

Funder

National Nature Science Foundation of China

High Tech Development Program of China

National Engineering Research Center of Solid-State Brewing

Publisher

Elsevier BV

Subject

Microbiology,Food Science

Reference21 articles.

1. Microbial biogeography of wine grapes is conditioned by cultivar, vintage, and climate;Bokulich;P. Natl. Acad. Sci. U. S. A.,2014

2. Engineering microbial consortia: a new frontier in synthetic biology;Brenner;Trends Biotechnol.,2008

3. The occurrence, control and esoteric effect of acetic acid bacteria in winemaking;Du Toit;Ann. Microbiol,2002

4. Analysis of symbolic sequences using the Jensen-Shannon divergence;Grosse;Phys. Rev. E,2002

5. Succession of selected strains of Acetobacter pasteurianus and other acetic acid bacteria in traditional balsamic vinegar;Gullo;Appl. Environ. Microbiol.,2009

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