Monitoring the microbial community during solid-state acetic acid fermentation of Zhenjiang aromatic vinegar-Reference-Cited by-同舟云学术

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Monitoring the microbial community during solid-state acetic acid fermentation of Zhenjiang aromatic vinegar

Published:2011-09 Issue:6 Volume:28 Page:1175-1181
ISSN:0740-0020
Container-title:Food Microbiology
language:en
Short-container-title:Food Microbiology

Author:

Xu Wei,Huang Zhiyong,Zhang Xiaojun,Li Qi,Lu Zhenming,Shi Jinsong,Xu Zhenghong,Ma Yanhe

Funder

High Tech Development Program of China

National Natural Science Foundation of China

National Key Technology R&D Program

State Key Laboratory of Food Science and Technology, Jiangnan University

Publisher

Elsevier BV

Subject

Microbiology,Food Science

Reference32 articles.

1. Characterization of microbial population of ‘Alheira’ (a traditional Portuguese fermented sausage) by PCR-DGGE and traditional cultural microbiological methods;Albano;Journal of Applied Microbiology,2008

2. The microbial ecology of a typical Italian salami during its natural fermentation;Aquilanti;International Journal of Food Microbiology,2007

3. Microbiological characterisation of Robiola di Roccaverano cheese using PCR-DGGE;Bonetta;Food Microbiology,2008

4. Dynamics and biodiversity of populations of lactic acid bacteria and acetic acid bacteria involved in spontaneous heap fermentation of cocoa beans in Ghana;Camu;Applied and Environmental Microbiology,2007

5. Analysis of yeast and archaeal population dynamics in kimchi using denaturing gradient gel electrophoresis;Chang;International Journal of Food Microbiology,2008

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