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Isolation and characterization of lactic acid bacteria from fresh Chinese traditional rice wines using denaturing gradient gel electrophoresis
Lactic acid bacteria (LAB) are a prevalent bacterial group in rice wine maturation that contributes to flavor, texture, and nutritive value. To better understand LAB diversity in rice wines, 6 rice wine varieties from different regions in China were investigated using denaturing gradient gel electro...
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| Publicado no: | Food Sci Biotechnol |
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| Main Authors: | , , |
| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado em: |
The Korean Society of Food Science and Technology
2016
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| Assuntos: | |
| Acesso em linha: | https://ncbi.nlm.nih.gov/pmc/articles/PMC6049347/ https://ncbi.nlm.nih.gov/pubmed/30263254 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s10068-016-0026-6 |
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