Analysis of the Bacterial Community inZaopeiDuring Production of ChineseLuzhou-flavorLiquor-Reference-Cited by-同舟云学术

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Analysis of the Bacterial Community inZaopeiDuring Production of ChineseLuzhou-flavorLiquor

Published:2005 Issue:2 Volume:111 Page:215-222
ISSN:0046-9750
Container-title:Journal of the Institute of Brewing
language:en
Short-container-title:

Author:

Zhang Wen-xue,Qiao Zong-wei,Shigematsu Toru,Tang Yue-qin,Hu Cheng,Morimura Shigeru,Kida Kenji

Publisher

Wiley

Subject

Food Science

Reference23 articles.

1. Genetic diversity in Sargasso Sea bacterioplankton;Giovannoni;Nature,1990

2. Research on extraction and purification of total DNA of microbes in pit mud;Huang;Liquor-Making Science and Technology,2004

3. Bacterial diversity in deep Mediterranean sediments: relationship with the active bacterial fraction and substrate availability;Luna;Environmental Microbiology,2004

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