Daqu : a traditional fermentation starter in China: microbial ecology and functionality

Agricultural and Biological Sciences

• Starter Culture 100%
• Microbial Ecology 100%
• Ribosomal RNA 100%
• Microorganism 40%
• Polysaccharide 20%
• Moisture 20%
• Metabolite 20%
• Ethanol Production 20%
• Lactic Acid Bacterium 20%
• Lactobacillus plantarum 20%
• Pichia kudriavzevii 20%
• Staphylococcus Gallinarum 20%
• Alcohol Tolerance 20%
• Vinegar 20%
• Saccharomycopsis 20%
• Bacillus Licheniformis 20%
• Thermomyces Lanuginosus 20%
• Thermophilic Bacterium 20%
• Staphylococcus Saprophyticus 20%
• Enterobacteriaceae 20%
• Wickerhamomyces anomalus 20%
• Pediococcus 20%
• Fungi 20%
• Carbohydrates 20%
• Nutritive Value 20%
• Bacilli 20%

Food Science

• Starter Culture 100%
• Starch 66%
• Distilled Beverage 66%
• Fermentation 66%
• Ethanol Fermentation 66%
• Nutritive Value 33%
• Lactobacillus 33%
• Lactic Acid Bacteria 33%
• Vinegar 33%
• Enterobacteriaceae 33%
• Product Quality 33%
• Product Safety 33%
• Lactic Acid 33%
• Wickerhamomyces 33%
• Saccharomycopsis fibuligera 33%
• Pediococcus pentosaceus 33%
• Candida Krusei 33%