Isolation and Identification of Representative Fungi from Shaoxing Rice Wine Wheat Qu Using a Polyphasic Approach of Culture-Based and Molecular-Based Methods-Reference-Cited by-同舟云学术

Isolation and Identification of Representative Fungi from Shaoxing Rice Wine Wheat Qu Using a Polyphasic Approach of Culture-Based and Molecular-Based Methods

Published:2007 Issue:3 Volume:113 Page:272-279
ISSN:0046-9750
Container-title:Journal of the Institute of Brewing
language:en
Short-container-title:

Author:

Xie Guang-fa,Li Wang-jun,Lu Jian,Cao Yu,Fang Hua,Zou Hui-jun,Hu Zhi-ming

Publisher

Wiley

Subject

Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1002/j.2050-0416.2007.tb00287.x/fullpdf

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3. Dynamics of the microbial community responsible for traditional sour cassava starch fermentation studied by denaturing gradient gel electrophoresis and quantitative rRNA hybridization;Ampe;Int. J Food Microbiol.,2001

4. Bacterial diversity in Scotch whisky fermentations as revealed by denaturing gradient gel electrophoresis;Beek;J. Am. Soc. Brew. Chem.,2003

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