Article

Investigation of the microbial changes during koji-making process of Douchi by culture-dependent techniques and PCR-DGGE

2011-09-01

Abstract excerpt

Douchi as a traditional fermentation soyfood with an acquired taste had been appreciated by consumers for thousands of years in China and few Asian countries. Unfortunately, few studies had been conducted on the changes of microbial community during the koji-making process, and whether the pathogenic microorganisms involving the fermentation process is still unclear. Therefore, the PCR-denaturing gradient gel elec...

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Literature Corpus work: 0f4dbf7e-2304-56f6-a938-ec68d868027d
DOI: 10.1111/j.1365-2621.2011.02696.x

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Investigation of the microbial changes during koji-making process of Douchi by culture-dependent techniques and PCR-DGGEDOI 10.1111/j.1365-2621.2011.02696.xRead

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