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Bacteria 16S ribosomal RNA gene, partial sequence.

PopSet: 331031307

Study Details

Biodiversity of yeasts, lactic acid bacteria and acetic acid bacteria in the fermentation of "Shanxi aged vinegar", a traditional Chinese vinegar.

Wu,J.J., Ma,Y.K., Zhang,F.F. and Chen,F.S.

(2012) Food Microbiol. 30:(1)289-297

PMID:: 22265314

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Biodiversity of yeasts, lactic acid bacteria and acetic acid bacteria in the fermentation of "Shanxi aged vinegar", a traditional Chinese vinegar. [Food Microbiol. 2012]
Biodiversity of yeasts, lactic acid bacteria and acetic acid bacteria in the fermentation of "Shanxi aged vinegar", a traditional Chinese vinegar.
Wu JJ, Ma YK, Zhang FF, Chen FS. Food Microbiol. 2012 May; 30(1):289-97. Epub 2011 Aug 16.

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