Microbial diversity of traditional Vietnamese alcohol fermentation starters (banh men) as determined by PCR-mediated DGGE.
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Review: Diversity of Microorganisms in Global Fermented Foods and BeveragesWhole-genome de novo sequencing, combined with RNA-Seq analysis, reveals unique genome and physiological features of the amylolytic yeast Saccharomycopsis fibuligera and its interspecies hybridBacterial and fungal diversity in the starter production process of Fen liquor, a traditional Chinese liquor.Diversity of lactic acid bacteria of the bioethanol process.Indigenous bacteria and fungi drive traditional kimoto sake fermentations.Microbial succession in the traditional Chinese Luzhou-flavor liquor fermentation process as evaluated by SSU rRNA profiles.Analyzing the relation between the microbial diversity of DaQu and the turbidity spoilage of traditional Chinese vinegar.Characterisation of microbial communities in Chinese liquor fermentation starters Daqu using nested PCR-DGGE.Bacterial succession and the dynamics of volatile compounds during the fermentation of Chinese rice wine from Shaoxing region.Analysis of bacterial and fungal communities in Marcha and Thiat, traditionally prepared amylolytic starters of India.Comparison of Microbial Diversity of Korean Commercial Makgeolli Showing High β-Glucan Content and High Antihypertensive Activity, Respectively.Filamentous fungi transported by birds during migration across the mediterranean sea.Mucoralean fungi for sustainable production of bioethanol and biologically active molecules.Comprehensive analysis of fungal diversity and enzyme activity in nuruk, a Korean fermenting starter, for acquiring useful fungi.Difference of microbial community stressed in artificial pit muds for Luzhou-flavour liquor brewing revealed by multiphase culture-independent technology.Impact of Microbial Composition of Cambodian Traditional Dried Starters (Dombea) on Flavor Compounds of Rice Wine: Combining Amplicon Sequencing With HP-SPME-GCMS.Metagenomics analysis of microbial communities associated with a traditional rice wine starter culture (Xaj-pitha) of Assam, India.Hydrolysis of cassava starch by co-immobilized multi-microorganisms of Loog-Pang (Thai rice cake starter) for ethanol fermentationMicrobiota associated with the starter cultures and brewing process of traditional glutinous rice wineDiversity of Yeasts and Molds by Culture-Dependent and Culture-Independent Methods for Mycobiome Surveillance of Traditionally Prepared Dried Starters for the Production of Indian Alcoholic Beverages
P2860
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P2860
Microbial diversity of traditional Vietnamese alcohol fermentation starters (banh men) as determined by PCR-mediated DGGE.
description
2008 nî lūn-bûn
@nan
2008 թուականի Սեպտեմբերին հրատարակուած գիտական յօդուած
@hyw
2008 թվականի սեպտեմբերին հրատարակված գիտական հոդված
@hy
2008年の論文
@ja
2008年論文
@yue
2008年論文
@zh-hant
2008年論文
@zh-hk
2008年論文
@zh-mo
2008年論文
@zh-tw
2008年论文
@wuu
name
Microbial diversity of traditi ...... termined by PCR-mediated DGGE.
@ast
Microbial diversity of traditi ...... termined by PCR-mediated DGGE.
@en
type
label
Microbial diversity of traditi ...... termined by PCR-mediated DGGE.
@ast
Microbial diversity of traditi ...... termined by PCR-mediated DGGE.
@en
prefLabel
Microbial diversity of traditi ...... termined by PCR-mediated DGGE.
@ast
Microbial diversity of traditi ...... termined by PCR-mediated DGGE.
@en
P1476
Microbial diversity of traditi ...... termined by PCR-mediated DGGE.
@en
P2093
Duong Anh Tuan
Le Thuy Mai
P304
P356
10.1016/J.IJFOODMICRO.2008.08.020
P577
2008-09-07T00:00:00Z