Interaction of acetic acid bacteria and lactic acid bacteria in multispecies solid-state fermentation of traditional Chinese cereal vinegar

The microbial community plays an important role on the solid-state fermentation (SSF) of Chinese cereal vinegar, where acetic acid bacteria (AAB) and lactic acid bacteria (LAB) are the dominant bacteria. In this study, the top-down (in situ) and bottom-up (in vitro) approaches were employed to revea...

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Detalles Bibliográficos
Autores principales: Xia, Menglei, Zhang, Xiaofeng, Xiao, Yun, Sheng, Qing, Tu, Linna, Chen, Fusheng, Yan, Yufeng, Zheng, Yu, Wang, Min
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Frontiers Media S.A. 2022
Materias:
Microbiology
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9557190/
https://www.ncbi.nlm.nih.gov/pubmed/36246224
http://dx.doi.org/10.3389/fmicb.2022.964855

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9557190/
https://www.ncbi.nlm.nih.gov/pubmed/36246224
http://dx.doi.org/10.3389/fmicb.2022.964855

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