| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 6289107 | Food Microbiology | 2012 | 9 Pages |
Abstract
⺠Microorganism diversity in Shanxi aged vinegar was analyzed. ⺠Phenotypic and genotypic characters of the culturable microorganisms were revealed. ⺠Saccharomyces cerevisiae is the dominant yeast species in the alcoholic fermentation. ⺠Seven lactic acid bacteria species were detected in the alcoholic fermentation stage. ⺠Acetobacter pasteurianus isolates have great phenotypic and genotypic diversity.
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Authors
Jia Jia Wu, Ying Kun Ma, Fen Fen Zhang, Fu Sheng Chen,