Analysis of microbial diversity in apple vinegar fermentation process through 16s rDNA sequencing

Based on SPME‐GC‐MS analysis, it could be found that the production of acetic acid, phenethyl acetate, and isoamyl acetate gradually increased in the apple vinegar fermentation broth with the fermentation time. Consequently, in order to systematically explore the dynamic changes of microbial diversi...

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Detalles Bibliográficos
Autores principales: Song, Juan, Zhang, Ji‐Hong, Kang, San‐Jiang, Zhang, Hai‐Yan, Yuan, Jing, Zeng, Chao‐Zhen, Zhang, Fang, Huang, Yu‐Long
Formato: Online Artículo Texto
Lenguaje:English
Publicado: John Wiley and Sons Inc. 2019
Materias:
Original Research
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6475731/
https://www.ncbi.nlm.nih.gov/pubmed/31024696
http://dx.doi.org/10.1002/fsn3.944

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6475731/
https://www.ncbi.nlm.nih.gov/pubmed/31024696
http://dx.doi.org/10.1002/fsn3.944

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