Microbiota dynamics related to environmental conditions during the fermentative production of Fen-Daqu, a Chinese industrial fermentation starter
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- 作者：Xiao-Wei Zhenga ; b ; xiaowei.zheng@wur.nl" class="auth_mail ; Zheng Yanb ; bioyanzheng@126.com" class="auth_mail ; M.J. Robert Nouta ; rob.nout@wur.nl" class="auth_mail ; Eddy J. Smida ; eddy.smid@wur.nl" class="auth_mail ; Marcel H. Zwieteringa ; marcel.zwietering@wur.nl" class="auth_mail ; Teun Boekhoutc ; t.boekhout@cbs.knaw.nl" class="auth_mail ; Jian-Shu Hand ; hanjianshu2013@163.com" class="auth_mail ; Bei-Zhong Hanb ; hbz@cau.edu.cn" class="auth_mail
- 关键词：Daqu ; Starter culture ; Culture-independent ; Bacteria ; Fungi ; Canonical correspondence analysis
- 刊名：International Journal of Food Microbiology
- 出版年：16 July 2014
- 年：2014
- 卷：182-183
- 期：Complete
- 页码：57-62
- 全文大小：450 K
文摘
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A succession of fungi, lactic acid bacteria and Bacillus spp. was observed.
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Bacillus licheniformis was present throughout the entire process.
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Lichtheimia corymbifera proliferated only during the final stages of fermentation.
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Both culture-dependent and culture-independent approaches were used in this study.
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CCA revealed the importance of acidity and temperature on the fermentation.