Analyzing the relation between the microbial diversity of DaQu and the turbidity spoilage of traditional Chinese vinegar

Vinegar is a traditional fermented condiment, and the microbial diversity of DaQu makes the quality of vinegar products. Recently, turbidity spoilage of vinegar sharply tampered with the quality of vinegar. In this study, the relation between the microbial diversity of DaQu and turbidity spoilage of...

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Veröffentlicht in:	Applied microbiology and biotechnology 2014-07, Vol.98 (13), p.6073-6084
Hauptverfasser:	Li, Pan, Li, Sha, Cheng, Lili, Luo, Lixin
Format:	Artikel
Sprache:	eng
Schlagworte:	Absidia corymbifera Acetic Acid Analytical chemistry Applied Microbial and Cell Physiology Aspergillus candidus Aspergillus glaucus Aspergillus niger Aspergillus oryzae Bacillus Bacillus amyloliquefaciens Bacillus subtilis Bacillus thuringiensis bacteria Bacteria - classification Bacteria - genetics Bacterial Load Biomedical and Life Sciences Biota Biotechnology Causes of Chemical analysis China Chromatography climate Climatic conditions Cluster Analysis Colony Count, Microbial Contaminants denaturing gradient gel electrophoresis DNA, Bacterial - chemistry DNA, Bacterial - genetics DNA, Ribosomal - chemistry DNA, Ribosomal - genetics Enterobacter Enzymes Eupenicillium Eurotium herbariorum Fermentation Food Microbiology Food science Food spoilage Fungi - classification Fungi - genetics Genetic aspects Genetic diversity high performance liquid chromatography Lactobacillus Lactobacillus acidipiscis Life Sciences Liquid chromatography Microbial Genetics and Genomics Microbiology Microorganisms Molecular Sequence Data Pantoea Phylogeny Physical properties Pichia Pichia kudriavzevii Production processes Pseudomonas Rhizopus ribosomal RNA RNA, Ribosomal, 16S - genetics Saccharomycopsis Saccharomycopsis fibuligera Saccharopolyspora Sediments Sequence Analysis, DNA spoilage Studies Turbidity Vinegar vinegars Weissella Yeasts
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