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Succession sequence of lactic acid bacteria driven by environmental factors and substrates throughout the brewing process of Shanxi aged vinegar

Crossref DOI link: https://doi.org/10.1007/s00253-017-8733-3

Published Online: 2018-02-11

Published Print: 2018-03

Update policy: https://doi.org/10.1007/springer_crossmark_policy

Authors

Zheng, Yu

Mou, Jun

Niu, Jiwei

Yang, Shuai

Chen, Lin

Xia, Menglei

Wang, Min
Funding

Funding for this research was provided by:

National Key R&D Program of China (2016YFD0400505)

National Natural Science Foundation of China (31671722)

Tianjin Municipal Science and Technology Commission (16YFZCNC00650)

Program for Changjiang Scholars and Innovative Research Team in University (IRT15R49)
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Article History

Received: 10 August 2017

Revised: 2 December 2017

Accepted: 11 December 2017

First Online: 11 February 2018

Compliance with ethical standards

:

: The authors declare that they have no conflict of interest.

: This article does not contain any studies with human participants or animals performed by any of the authors.