Wu, Jia Jia <br/><br/>
Biodiversity of yeasts, lactic acid bacteria and acetic acid bacteria in the fermentation of "Shanxi aged vinegar", a traditional Chinese vinegar.  [electronic resource] 

 -  Food microbiology  May 2012 
 - 289-97 p.  digital 
<br/><br/> Publication Type: Journal Article; Research Support, Non-U.S. Gov't 
<br/><br/><label>ISSN: </label>1095-9998 
<br/><br/><label>Standard No.: </label>10.1016/j.fm.2011.08.010  doi 
<br/><br/><label>Subjects--Topical Terms: </label><br/>Acetic Acid--analysis<br/>Acetobacter--classification<br/>Biodiversity<br/>Colony Count, Microbial<br/>Fermentation<br/>Food Microbiology<br/>Genotype<br/>Lactobacillaceae--classification<br/>Phenotype<br/>Polymerase Chain Reaction--methods<br/>Polymorphism, Restriction Fragment Length<br/>RNA, Ribosomal, 16S--genetics<br/>Saccharomyces cerevisiae--classification