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Solid State Fermentation for Foods and Beverages
book

Solid State Fermentation for Foods and Beverages

by Jian Chen, Yang Zhu
November 2013
Intermediate to advanced content levelIntermediate to advanced
408 pages
11h 38m
English
CRC Press
Content preview from Solid State Fermentation for Foods and Beverages
297
solid-state fermented alCoholiC beverages
ey can secrets hydrolyzing enzymes to decompose macromolecular
materials and some metabolites to affect liquor flavor.
Although many studies have clearly demonstrated the broad appli-
cability of the PCR- DGGE method, the ability of DGGE to dis-
criminate among target rRNA genes is dependent on the PCR primers
used. us, the use of appropriate consensus primers has a critical
influence on the resolution of DGGE analysis in mixed microbial
systems (Fontana et al., 2005). We used two primers to fully assess
the fungal community, including yeasts and molds, and DGGE pro-
files of the 26S rRNA and 18S rRNA gene revealed different com-
positions. As assessment of the total microbial diversity by molecular
means ...
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Publisher Resources

ISBN: 9781439844960