本源乳酸菌对东北酸菜发酵微生物区系影响的分子解析
序号 | 标题 | 类型 | 作者 |
---|---|---|---|
1 | 东北酸菜传统自然发酵过程中的真核微生物多样性 | 期刊论文 | 张力群|刘通|吴昊|杨洪岩| |
2 | 传统东北酸菜发酵过程中的细菌动态及多样性 | 期刊论文 | 刘通|邹慧芳|渠畅|吴昊| |
3 | Culture-Dependent Analysis on Microbial Dynamics during Chinese sauerkraut Suan Cai Fermentation in Northeast China | 期刊论文 | Chao Li, Hui-Fang Zou, Hai-Jiao Tian, Hong-Yan Yang*| |
4 | Effects of Lactobacillus curvatus and Leuconostoc mesenteroides on suan cai fermentation in Northeast China. | 期刊论文 | Jia, Hongbai|Zhang, Yuan|Cui, Zongjun|Li, Yuhua| |
5 | Dominant microorganisms during the spontaneous fermentation of suan cai, a Chinese fermented vegetable | 期刊论文 | Zhang liqun|Liu tong|Wu hao|Li yuhua| |