Characterization and comparison of microbial community of different typical Chinese liquor Daqus by PCR-DGGE

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Viability of Staphylococcus xylosus isolated from artisanal sausages for application as starter cultures in meat products

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Changes in microbial community during Chinese traditional soybean paste fermentation

(2009) Jianxin Zhao et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Analyses of microbial consortia in the starter of Fen Liquor

(2009) J.-H. Shi et al.   LETTERS IN APPLIED MICROBIOLOGY

Analysis of yeast and archaeal population dynamics in kimchi using denaturing gradient gel electrophoresis

(2008) H CHANG et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Influence of wine-related physicochemical factors on the growth and metabolism of non-Saccharomyces and Saccharomyces yeasts in mixed culture

(2008) Lucía M. Mendoza et al.   JOURNAL OF INDUSTRIAL MICROBIOLOGY & BIOTECHNOLOGY

Analysis and comparison of the bacterial community in fermented grains during the fermentation for two different styles of Chinese liquor

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Microorganisms in Daqu: a starter culture of Chinese Maotai-flavor liquor

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