| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 6288900 | Food Microbiology | 2012 | 8 Pages |
Abstract
⺠Daqu is a Chinese traditional fermentation starter for alcoholic fermentation. ⺠We examine its microbiota by culture-dependent and culture-independent approaches. ⺠The combined approaches revealed more species than either single one. ⺠Major microbiota included bacteria, yeasts and filamentous fungi. ⺠The abundance of Bacillus licheniformis distinguishes Daqu from other Asian wine starters.
Keywords
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Agricultural and Biological Sciences
Food Science
Authors
Xiao-Wei Zheng, Zheng Yan, Bei-Zhong Han, Marcel H. Zwietering, Robert A. Samson, Teun Boekhout, M.J. Robert Nout,