食品工业科技Issue(9)：230-232,3.
传统发酵豆制品中原核微生物多样性的研究
Study on the prokaryotic microbial diversity of Chinese traditional fermented soybean foods
摘要
Abstract
The prokaryotic microbial diversities of two different soybean pastes were studied by the 16S rDNA gene libraries.In addition,the prokaryotic microbial community dynamics monitor of say sauce paste was reviewed.The results showed that Weissella cibaria,Weissella confuse,Weissella paramesenteroides and Tetragenococcus halophilus were the dominant lactic acid bacteria in samples.Bacillus,Staphylococcus,Enterobacter,Citrobacter,Pantoea,Acinetobacter and Kurthia were found in samples.关键词
传统发酵豆制品/16SrDNA/微生物多样性Key words
traditional fermented soybean foods/16S rDNA/microbial diversity分类
轻工纺织引用本文复制引用
陈浩,樊游,陈源源,左志锐,王正祥..传统发酵豆制品中原核微生物多样性的研究[J].食品工业科技,2011,(9):230-232,3.基金项目
微生物资源国家级平台资助项目 （）
