Dynamics and diversity of microbial community succession in traditional fermentation of Shanxi aged vinegar-Reference-Cited by-同舟云学术

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Dynamics and diversity of microbial community succession in traditional fermentation of Shanxi aged vinegar

Published:2015-05 Issue: Volume:47 Page:62-68
ISSN:0740-0020
Container-title:Food Microbiology
language:en
Short-container-title:Food Microbiology

Author:

Nie Zhiqiang,Zheng Yu,Du Hongfu,Xie Sankuan,Wang Min

Funder

National High Technology Research and Development Program of China

Changjiang Scholars and Innovative Research Team in University

National Natural Science Foundation of China

Publisher

Elsevier BV

Subject

Microbiology,Food Science

Reference36 articles.

1. Whole-genome analyses reveal genetic instability of Acetobacter pasteurianus;Azuma;Nucleic Acids Res.,2009

2. Cereal vinegars made by solid-state fermentation in China;Chen,2009

3. Simultaneous measurement of total acid content and soluble salt-free solids content in Chinese vinegar using near-infrared spectroscopy;Chen;J. Food Sci.,2012

4. Analysis of variation of main components during aging process of Shanxi aged vinegar;Chen;Acetic Acid. Bact.,2013

5. Polyphasic taxonomy of acetic acid bacteria: an overview of the currently applied methodology;Cleenwerck;Int. J. Food Microbiol.,2008

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