Exploring flavour-producing core microbiota in multispecies solid-state fermentation of traditional Chinese vinegar
Author:
Publisher
Springer Science and Business Media LLC
Subject
Multidisciplinary
Link
http://www.nature.com/articles/srep26818.pdf
Reference48 articles.
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4. Wu, J. J., Ma, Y. K., Zhang, F. F. & Chen, F. S. Biodiversity of yeasts, lactic acid bacteria and acetic acid bacteria in the fermentation of “Shanxi aged vinegar”, a traditional Chinese vinegar. Food Microbiol. 30, 289–297 (2012).
5. Xu, W. et al. Monitoring the microbial community during solid-state acetic acid fermentation of Zhenjiang aromatic vinegar. Food Microbiol. 28, 1175–1181 (2011).
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