Analysis of bacterial diversity during natural fermenation of sweet potato sour liquid by PCR-DGGE

被引：0
|
作者：
Zheng, Yan [1 ]
Yao, Ting [1 ]
机构：
[1] Food Science College, Shenyang Agricultural University, Shenyang,110866, China
来源：
Shipin Kexue/Food Science | 2016年 / 37卷 / 07期
关键词：
Bacteria composition - Bacterial community - Bacterial diversity - Fermentation process - GenBank database - Phylogenetic trees - Polymerase chain reaction-denaturing gradient gel electrophoreses (PCR-DGGE) - Sweet potato;
D O I：
10.7506/spkx1002-6630-201607019
中图分类号：
学科分类号：
摘要：
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页码：99 / 103
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