发酵食品微生物多样性研究方法进展

[11] 细菌型豆豉后发酵期间菌相分析及产蛋白酶菌种的筛选[D]. 李小永.山东农业大学. 2011

[12] Kefir粒超微结构、kefir发酵特性及PCR-SSCP系统的建立[D]. 王晴.山西大学. 2010

[13] 四川地区自然发酵泡菜中乳酸菌的遗传多样性与系统发育研究[D]. 史令.四川农业大学. 2010

[14] 自然发酵酸马奶中乳杆菌的DNA多态性研究[D]. 孙志宏.内蒙古农业大学. 2006

[15] 川味香肠发酵过程中微生物区系及发酵剂的研究[D]. 吴丽红.西南大学. 2006

[16] Analysis and direct quantification of Saccharomyces cerevisiae and Hanseniaspora guilliermondii populations during alcoholic fermentation by fluorescence in situ hybridization, flow cytometry and quantitative PCR[J] . Imma Andorra,Margarida Monteiro,Braulio Esteve-Zarzoso,Helena Albergaria,Albert Mas.Food Microbiology . 2011 (8)

[17] Analysis of bacterial communities of traditional fermented West African cereal foods using culture independent methods [J]. INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY, 2011, 145 (01) : 205 - 210

[18] A new simplified AFLP method for wine yeast strain typing [J]. LWT-FOOD SCIENCE AND TECHNOLOGY, 2010, 43 (10) : 1480 - 1484

[19] Diversity of lactic acid bacteria from Hussuwa , a traditional African fermented sorghum food[J] . Nuha M.K. Yousif,Melanie Huch,Tobias Schuster,Gyu-Sung Cho,Hamid A. Dirar,Wilhelm H. Holzapfel,Charles M.A.P. Franz.Food Microbiology . 2010 (6)

[20] Identification of the bacterial biodiversity in koumiss by denaturing gradient gel electrophoresis and species-specific polymerase chain reaction [J]. JOURNAL OF DAIRY SCIENCE, 2010, 93 (05) : 1926 - 1933

[11] 细菌型豆豉后发酵期间菌相分析及产蛋白酶菌种的筛选[D]. 李小永.山东农业大学. 2011

[12] Kefir粒超微结构、kefir发酵特性及PCR-SSCP系统的建立[D]. 王晴.山西大学. 2010

[13] 四川地区自然发酵泡菜中乳酸菌的遗传多样性与系统发育研究[D]. 史令.四川农业大学. 2010

[14] 自然发酵酸马奶中乳杆菌的DNA多态性研究[D]. 孙志宏.内蒙古农业大学. 2006

[15] 川味香肠发酵过程中微生物区系及发酵剂的研究[D]. 吴丽红.西南大学. 2006

[16] Analysis and direct quantification of Saccharomyces cerevisiae and Hanseniaspora guilliermondii populations during alcoholic fermentation by fluorescence in situ hybridization, flow cytometry and quantitative PCR[J] . Imma Andorra,Margarida Monteiro,Braulio Esteve-Zarzoso,Helena Albergaria,Albert Mas.Food Microbiology . 2011 (8)

[17] Analysis of bacterial communities of traditional fermented West African cereal foods using culture independent methods [J]. INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY, 2011, 145 (01) : 205 - 210

[18] A new simplified AFLP method for wine yeast strain typing [J]. LWT-FOOD SCIENCE AND TECHNOLOGY, 2010, 43 (10) : 1480 - 1484

[19] Diversity of lactic acid bacteria from Hussuwa , a traditional African fermented sorghum food[J] . Nuha M.K. Yousif,Melanie Huch,Tobias Schuster,Gyu-Sung Cho,Hamid A. Dirar,Wilhelm H. Holzapfel,Charles M.A.P. Franz.Food Microbiology . 2010 (6)

[20] Identification of the bacterial biodiversity in koumiss by denaturing gradient gel electrophoresis and species-specific polymerase chain reaction [J]. JOURNAL OF DAIRY SCIENCE, 2010, 93 (05) : 1926 - 1933