Unraveling the correlation between microbiota succession and metabolite changes in traditional Shanxi aged vinegar
Author:
Publisher
Springer Science and Business Media LLC
Subject
Multidisciplinary
Link
http://www.nature.com/articles/s41598-017-09850-6.pdf
Reference49 articles.
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2. 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).
3. Nie, Z. et al. Exploring microbial succession and diversity during solid-state fermentation of Tianjin duliu mature vinegar. Bioresource Technol. 148, 325–333 (2013).
4. Wu, J. J., Ma, Y. K., Zhang, F. F. & Chen, F. S. Culture-dependent and culture-independent analysis of lactic acid bacteria from Shanxi aged vinegar. Ann. Microbiol. 62, 1825–1830 (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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