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Microbiota population dynamics during the production of Chinese Daqu liquor fermentation starter in relation to its functionality and safety.
Zheng, Xiaowei
(PhD candidate)
Smid, Eddy
(Promotor)
Zwietering, Marcel
(Promotor)
Nout, Rob
(Co-promotor)
Food Microbiology
VLAG
Department of Agrotechnology and Food Sciences
Project
:
PhD
Overview
Fingerprint
Research output
(1)
Project Details
Status
Finished
Effective start/end date
2/01/08
→
21/05/15
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Explore the research topics touched on by this project. These labels are generated based on the underlying awards/grants. Together they form a unique fingerprint.
Microbial Ecology
Agricultural and Biological Sciences
100%
Ribosomal RNA
Agricultural and Biological Sciences
100%
Starter Culture
Agricultural and Biological Sciences
100%
Ethanol Fermentation
Food Science
66%
Distilled Beverage
Food Science
66%
Starch
Food Science
66%
Fermentation
Food Science
66%
Microorganism
Agricultural and Biological Sciences
40%
Research output
Research output per year
2015
2015
2015
1
internal PhD, WU
Research output per year
Research output per year
Daqu : a traditional fermentation starter in China: microbial ecology and functionality
Zheng, X.,
21 May 2015
, Wageningen:
Wageningen University
.
175 p.
Research output
:
Thesis
›
internal PhD, WU
Open Access
Starter Culture
100%
Microbial Ecology
100%
Ribosomal RNA
100%
Starch
66%
Distilled Beverage
66%