Analysis of bacterial diversity during the fermentation of inyu, a high-temperature fermented soy sauce, using nested PCR-denaturing gradient gel electrophoresis and the plate count method

✍ Scribed by Chia-Li Wei; Shiou-Huei Chao; Wen-Bin Tsai; Pei-Shan Lee; Nai-Hung Tsau; Jhih-Shan Chen; Wen-Lin Lai; James Ching-Yueh Tu; Ying-Chieh Tsai

• Book ID: 118446486
• Publisher: Elsevier Science
• Year: 2013
• Tongue: English
• Weight: 508 KB
• Volume: 33
• Category: Article
• ISSN: 0740-0020
• DOI: 10.1016/j.fm.2012.10.001