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Wu et al., 2012 - Google Patents

Culture-dependent and culture-independent analysis of lactic acid bacteria from Shanxi aged vinegar

Wu et al., 2012

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Document ID
8315599482012424328
Author
Wu J
Ma Y
Zhang F
Chen F
Publication year
Publication venue
Annals of microbiology

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Shanxi aged vinegar, one of the traditional Chinese vinegars, is brewed by spontaneous fermentation with various microorganisms involved. The previous study showed that lactic acid bacteria (LAB) was the main bacteria population during the conversation period of …
Continue reading at annalsmicrobiology.biomedcentral.com (HTML) (other versions)

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    • C12Q1/00Measuring or testing processes involving enzymes, nucleic acids or micro-organisms; Compositions therefor; Processes of preparing such compositions
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