Biodiversity of yeasts, lactic acid bacteria and acetic acid bacteria in the fermentation of "Shanxi aged vinegar", a traditional Chinese vinegar. [electronic resource]
Producer: 20120510Description: 289-97 p. digitalISSN:- 1095-9998
- Acetic Acid -- analysis
- Acetobacter -- classification
- Biodiversity
- Colony Count, Microbial
- Fermentation
- Food Microbiology
- Genotype
- Lactobacillaceae -- classification
- Phenotype
- Polymerase Chain Reaction -- methods
- Polymorphism, Restriction Fragment Length
- RNA, Ribosomal, 16S -- genetics
- Saccharomyces cerevisiae -- classification
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Publication Type: Journal Article; Research Support, Non-U.S. Gov't
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