Analysis and comparison of the bacterial community in fermented grains during the fermentation for two different styles of Chinese liquor

Keyphrases

• Bacterial Community 100%
• Fermentation 100%
• Fermented Grains 100%
• Chinese Liquor 100%
• Liquor 80%
• Bacillus 40%
• 16S rRNA Gene Clone Library 40%
• Bacterial Diversity 40%
• Denaturing Gradient Gel Electrophoresis 40%
• Dominant Bacteria 40%
• Aroma Characteristics 40%
• Microorganisms 20%
• Bacterial Population 20%
• Molecular Analysis 20%
• PCR-based 20%
• Bacterial Community Structure 20%
• Bacteroidetes 20%
• Sesame 20%
• Operational Taxonomic Units 20%
• Gammaproteobacteria 20%
• Clostridium 20%
• Predominant Species 20%
• Production Techniques 20%
• Flavor Components 20%
• Amplified Ribosomal DNA Restriction Analysis (ARDRA) 20%
• Library Holdings Analysis 20%
• Lactobacillus Acetotolerans 20%
• Flavobacterium 20%
• Fermentation Process 20%

Agricultural and Biological Sciences

• Bacterial Communities 100%
• Grains 100%
• Denaturing Gradient Gel Electrophoresis 50%
• Ribosomal RNA 50%
• Lactobacillus 25%
• Microorganism 25%
• Restriction Mapping 25%
• Genomic Library 25%
• Ribosomal DNA 25%
• Bacteroidetes 25%
• Flavobacterium 25%
• Clostridium 25%

Food Science

• Chinese Liquor 100%
• Lactobacillus acetotolerans 25%
• Flavor Components 25%
• Fermentation 25%