文献
J-GLOBAL ID:201702221352405455
整理番号:17A0367794
Bacillus,Pediococcus,WickerhamomycesとSaccharomycopsisの原地性を用いたDaquスタータの固体発酵中の微生物動力学に及ぼす生物接種の影響【Powered by NICT】
Effect of bioaugmented inoculation on microbiota dynamics during solid-state fermentation of Daqu starter using autochthonous of Bacillus, Pediococcus, Wickerhamomyces and Saccharomycopsis
著者 (7件):
Li Pan
(Guangdong Key Laboratory of Fermentation and Enzyme Engineering, School of Bioscience and Bioengineering, South China University of Technology, Guangzhou, 510006, China)
,
Lin Weifeng
(College of Light Industry and Food Science, South China University of Technology, Guangzhou, 510640, China)
,
Liu Xiong
(Guangdong Key Laboratory of Fermentation and Enzyme Engineering, School of Bioscience and Bioengineering, South China University of Technology, Guangzhou, 510006, China)
,
Wang Xiaowen
(Guangdong Key Laboratory of Fermentation and Enzyme Engineering, School of Bioscience and Bioengineering, South China University of Technology, Guangzhou, 510006, China)
,
Gan Xing
(Guangdong Key Laboratory of Fermentation and Enzyme Engineering, School of Bioscience and Bioengineering, South China University of Technology, Guangzhou, 510006, China)
,
Luo Lixin
(Guangdong Key Laboratory of Fermentation and Enzyme Engineering, School of Bioscience and Bioengineering, South China University of Technology, Guangzhou, 510006, China)
,
Lin Wei-Tie
(Guangdong Key Laboratory of Fermentation and Enzyme Engineering, School of Bioscience and Bioengineering, South China University of Technology, Guangzhou, 510006, China)
資料名:
Food Microbiology
(Food Microbiology)
巻:
61
ページ:
83-92
発行年:
2017年
JST資料番号:
A0012B
ISSN:
0740-0020
資料種別:
逐次刊行物 (A)
記事区分:
原著論文
発行国:
イギリス (GBR)
言語:
英語 (EN)