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Journal Abstract Search

175 related items for PubMed ID: 22318896

  • 1. Application of denaturing gradient gel electrophoresis to microbial diversity analysis in Chinese Douchi.
    Chen T, Jiang S, Xiong S, Wang M, Zhu D, Wei H.
    J Sci Food Agric; 2012 Aug 15; 92(10):2171-6. PubMed ID: 22318896
    [Abstract] [Full Text] [Related]

  • 2. Analysis of bacterial diversity during the fermentation of inyu, a high-temperature fermented soy sauce, using nested PCR-denaturing gradient gel electrophoresis and the plate count method.
    Wei CL, Chao SH, Tsai WB, Lee PS, Tsau NH, Chen JS, Lai WL, Tu JC, Tsai YC.
    Food Microbiol; 2013 Apr 15; 33(2):252-61. PubMed ID: 23200659
    [Abstract] [Full Text] [Related]

  • 3. Molecular identification of microbial community in surface and undersurface douchi during postfermentation.
    Chen T, Wang M, Li S, Wu Q, Wei H.
    J Food Sci; 2014 Apr 15; 79(4):M653-8. PubMed ID: 24621312
    [Abstract] [Full Text] [Related]

  • 4. Monitoring of the microbial communities involved in the soy sauce manufacturing process by PCR-denaturing gradient gel electrophoresis.
    Tanaka Y, Watanabe J, Mogi Y.
    Food Microbiol; 2012 Aug 15; 31(1):100-6. PubMed ID: 22475947
    [Abstract] [Full Text] [Related]

  • 5. Microbial Diversity during Fermentation of Sweet Paste, a Chinese Traditional Seasoning, Using PCR-Denaturing Gradient Gel Electrophoresis.
    Mao P, Hu Y, Liao T, Wang Z, Zhao S, Liang Y, Hu Y.
    J Microbiol Biotechnol; 2017 Apr 28; 27(4):678-684. PubMed ID: 28081358
    [Abstract] [Full Text] [Related]

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  • 7. Evaluation of bacterial flora during the ripening of Kedong sufu, a typical Chinese traditional bacteria-fermented soybean product.
    Feng Z, Gao W, Ren D, Chen X, Li JJ.
    J Sci Food Agric; 2013 Apr 28; 93(6):1471-8. PubMed ID: 23400969
    [Abstract] [Full Text] [Related]

  • 8. Microbial diversity of traditional Vietnamese alcohol fermentation starters (banh men) as determined by PCR-mediated DGGE.
    Thanh VN, Mai le T, Tuan DA.
    Int J Food Microbiol; 2008 Dec 10; 128(2):268-73. PubMed ID: 18838186
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  • 10. Dynamics of bacterial communities during solid-state fermentation using agro-industrial wastes to produce poly-γ-glutamic acid, revealed by real-time PCR and denaturing gradient gel electrophoresis (DGGE).
    Yong X, Cui Y, Chen L, Ran W, Shen Q, Yang X.
    Appl Microbiol Biotechnol; 2011 Nov 10; 92(4):717-25. PubMed ID: 21670980
    [Abstract] [Full Text] [Related]

  • 11. PCR-denaturing gradient gel electrophoresis analysis of microbial community in soy-daddawa, a Nigerian fermented soybean (Glycine max (L.) Merr.) condiment.
    Ezeokoli OT, Gupta AK, Mienie C, Popoola TO, Bezuidenhout CC.
    Int J Food Microbiol; 2016 Mar 02; 220():58-62. PubMed ID: 26796580
    [Abstract] [Full Text] [Related]

  • 12. PCR-DGGE fingerprinting: novel strategies for detection of microbes in food.
    Ercolini D.
    J Microbiol Methods; 2004 Mar 02; 56(3):297-314. PubMed ID: 14967221
    [Abstract] [Full Text] [Related]

  • 13. Profiling of dynamic changes in the microbial community during the soy sauce fermentation process.
    Wei Q, Wang H, Chen Z, Lv Z, Xie Y, Lu F.
    Appl Microbiol Biotechnol; 2013 Oct 02; 97(20):9111-9. PubMed ID: 24037306
    [Abstract] [Full Text] [Related]

  • 14. Analyzing the relation between the microbial diversity of DaQu and the turbidity spoilage of traditional Chinese vinegar.
    Li P, Li S, Cheng L, Luo L.
    Appl Microbiol Biotechnol; 2014 Jul 02; 98(13):6073-84. PubMed ID: 24691870
    [Abstract] [Full Text] [Related]

  • 15. High-Throughput Sequencing of Microbial Community Diversity and Dynamics during Douchi Fermentation.
    Yang L, Yang HL, Tu ZC, Wang XL.
    PLoS One; 2016 Jul 02; 11(12):e0168166. PubMed ID: 27992473
    [Abstract] [Full Text] [Related]

  • 16. Microbial composition during Chinese soy sauce koji-making based on culture dependent and independent methods.
    Yan YZ, Qian YL, Ji FD, Chen JY, Han BZ.
    Food Microbiol; 2013 May 02; 34(1):189-95. PubMed ID: 23498197
    [Abstract] [Full Text] [Related]

  • 17. Analysis of microbial diversity in Shenqu with different fermentation times by PCR-DGGE.
    Liu T, Jia T, Chen J, Liu X, Zhao M, Liu P.
    Braz J Microbiol; 2017 May 02; 48(2):246-250. PubMed ID: 28256389
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  • 19. Complex microbiota of a Chinese "Fen" liquor fermentation starter (Fen-Daqu), revealed by culture-dependent and culture-independent methods.
    Zheng XW, Yan Z, Han BZ, Zwietering MH, Samson RA, Boekhout T, Robert Nout MJ.
    Food Microbiol; 2012 Sep 02; 31(2):293-300. PubMed ID: 22608236
    [Abstract] [Full Text] [Related]

  • 20. Dynamics and diversity of microbial community succession in traditional fermentation of Shanxi aged vinegar.
    Nie Z, Zheng Y, Du H, Xie S, Wang M.
    Food Microbiol; 2015 May 02; 47():62-8. PubMed ID: 25583338
    [Abstract] [Full Text] [Related]

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