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The diversity of lactic acid bacteria in a traditional Taiwanese millet alcoholic beverage during fermentation
Shiou Huei Chao,
Hui Yu Huang
, Ya Huei Kang, Koichi Watanabe, Ying Chieh Tsai
研究成果
:
雜誌貢獻
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文章
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同行評審
16
引文 斯高帕斯(Scopus)
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Medicine & Life Sciences
Millets
100%
Alcoholic Beverages
77%
Lactobacillales
74%
Fermentation
62%
Pediococcus pentosaceus
51%
Weissella
50%
Lactobacillus brevis
49%
Leuconostoc mesenteroides
49%
16S Ribosomal RNA
30%
RNA polymerase alpha subunit
25%
Pediococcus
24%
Leuconostoc
24%
Lactococcus
22%
Denaturing Gradient Gel Electrophoresis
20%
Lactococcus lactis
20%
Enterococcus faecium
19%
DNA Fingerprinting
18%
Oryza
17%
Transfer RNA
16%
rRNA Genes
15%
Alcohols
11%
Genes
5%
Agriculture & Biology
alcoholic beverages
76%
millets
66%
lactic acid bacteria
54%
brewing
49%
fermentation
41%
Pediococcus pentosaceus
40%
Lactobacillus brevis
38%
Leuconostoc mesenteroides
38%
Leuconostoc carnosum
25%
Weissella cibaria
23%
Lactococcus garvieae
21%
Weissella
21%
ribosomal RNA
20%
Pediococcus
19%
glutinous rice
19%
alcoholic fermentation
18%
Enterococcus faecium
17%
denaturing gradient gel electrophoresis
16%
Lactococcus lactis
16%
starter cultures
16%
random amplified polymorphic DNA technique
15%
DNA-directed RNA polymerase
15%
species diversity
11%
nucleotide sequences
9%
phylogeny
8%
genes
5%
methodology
3%