Identification of key micro-organisms involved in Douchi fermentation by statistical analysis and their use in an experimental fermentation-Reference-Cited by-同舟云学术

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Identification of key micro-organisms involved in Douchi fermentation by statistical analysis and their use in an experimental fermentation

Published:2015-09-24 Issue:5 Volume:119 Page:1324-1334
ISSN:1364-5072
Container-title:Journal of Applied Microbiology
language:en
Short-container-title:J Appl Microbiol

Author:

Chen C.¹^ORCID,Xiang J. Y.¹,Hu W.¹,Xie Y. B.²,Wang T. J.¹,Cui J. W.¹,Xu Y.¹,Liu Z.¹,Xiang H.¹³⁴,Xie Q.¹³⁴

Affiliation:

1. School of Life Sciences; Jilin University; Changchun China

2. School of Life Sciences; Jilin Agricultural University; Changchun China

3. Key Laboratory for Molecular Enzymology and Engineering of Ministry of Education; School of Life Sciences; Jilin University; Changchun China

4. National Engineering Laboratory for AIDS Vaccine; School of Life Sciences; Jilin University; Changchun China

Funder

National Natural Science Foundation of China

Key Project of Science and Technology Department of Jilin Province of China

Publisher

Wiley

Subject

Applied Microbiology and Biotechnology,General Medicine,Biotechnology

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/jam.12917/fullpdf

Reference27 articles.

1. Anti-α-glucosidase activity of Chinese traditionally fermented soybean (douchi);Chen;Food Chem,2007

2. Investigation of the microbial changes during koji-making process of Douchi by culture-dependent techniques and PCR-DGGE;Chen;Int J Food Sci Technol,2011a

3. Molecular identification of microbial community in Chinese Douchi during post-fermentation process;Chen;Food Sci Biotechnol,2011b

4. Application of denaturing gradient gel electrophoresis to microbial diversity analysis in Chinese Douchi;Chen;J Sci Food Agric,2012

5. Molecular identification of microbial community in surface and undersurface Douchi during postfermentation;Chen;J Food Sci,2014

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2. Quality evaluation of Sojae Semen Praeparatum by HPLC combined with HS-GC-MS;Heliyon;2023-08

3. Microbial Fermentation for Improving the Sensory, Nutritional and Functional Attributes of Legumes;Fermentation;2023-07-06

4. Association between flavors and microbial communities of traditional Aspergillus-Douchi produced by a typical industrial-scale factory;LWT;2023-02

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