externalPerson
Composition and Diversity of Natural Bacterial Communities in Mabisi, a Traditionally Fermented MilkNutrient limitation leads to penetrative growth into agar and affects aroma formation in Pichia fabianii, P. kudriavzevii and Saccharomyces cerevisiaeCharacterization of the microbial community in different types of Daqu samples as revealed by 16S rRNA and 26S rRNA gene clone librariesMicrobiota dynamics related to environmental conditions during the fermentative production of Fen-Daqu, a Chinese industrial fermentation starter
author
nationality
type
label
Eddy J. Smid