Effect of bioaugmentation on biochemical characterisation and microbial communities in Daqu using Bacillus , Saccharomycopsis and Absidia-Reference-Cited by-同舟云学术

Effect of bioaugmentation on biochemical characterisation and microbial communities in Daqu using Bacillus , Saccharomycopsis and Absidia

Published:2019-04-08 Issue:8 Volume:54 Page:2639-2651
ISSN:0950-5423
Container-title:International Journal of Food Science & Technology
language:en
Short-container-title:Int J Food Sci Technol

Author:

Song Jiankun¹,Tang Hanlan¹,Liang Hebin¹,Luo Lixin¹^ORCID,Lin Weifeng²

Affiliation:

1. Guangdong Key Laboratory of Fermentation and Enzyme Engineering School of Biology and Biological Engineering South China University of Technology Guangzhou 510006 China

2. School of Food Science and Engineering South China University of Technology Guangzhou 510640 China

Funder

National Natural Foundation of China

Publisher

Wiley

Subject

Industrial and Manufacturing Engineering,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/ijfs.14176

Reference45 articles.

1. Evaluation of thermophilic fungal consortium for organic municipal solid waste composting

2. Flavouring composition prepared by fermentation with Bacillus spp.

3. Microbial diversity and chemical analysis of the starters used in traditional Chinese sweet rice wine

4. QIIME allows analysis of high-throughput community sequencing data

5. Saccharomycopsis fibuligera and its applications in biotechnology

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