Analysis of the Diversity and Change in Dynamics of Bacterial Communities during Acetic Acid Fermentation of Tianjin Duliu Mature Vinegar

ZHANG Rong-zhan; NIU Ji-wei; DU Hong-fu; LUO Jian-mei; WANG Min; ZHENG Yu

doi:10.13982/j.mfst.1673-9078.2016.5.014

Home>Articles>Analysis of the Diversity and Change in Dynamics of Bacterial Communities during Acetic Acid Fermentation of Tianjin Duliu Mature Vinegar

DOI: 10.13982/j.mfst.1673-9078.2016.5.014

Analysis of the Diversity and Change in Dynamics of Bacterial Communities during Acetic Acid Fermentation of Tianjin Duliu Mature Vinegar

ZHANG Rong-zhan

NIU Ji-wei

DU Hong-fu

LUO Jian-mei

WANG Min

ZHENG Yu

Keywords：duliu mature vinegaracetic acid fermentationmicrobial communitypolymerase chain reaction/denaturing gradient gel electrophoresisdiversity analysis

Publication Date：2016-01-01

Online Publishing Date：2025-08-15(First online date of this platform, not the publication date of the document)

Modern Food Science & Technology

PKUISTICEI

Year, Vol.(Issue)：2016,32(5)