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《Food Science》 2013-15
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Progress of Research Methods for Microbial Diversity in Fermented Foods

SHU Chang1,2,WU Chun-sheng1,2,ZHONG Ci-ping1,2,SUO Hua-yi1,2,LI Lin1,2,*(1.College of Food Science,Southwest University,Chongqing 400715,China;2.National Food Science and Engineering Experimental Teaching Center,Southwest University,Chongqing 400715,China)  
Fermented food is very popular with consumers due to its unique flavor and high nutritional value.Its quality is affected by the composition and changes of fermentation microflora.Understanding of the microflora in fermented foods can provide a theoretical basis for the analysis of quality formation mechanism improvement of product safety and stability.In this article,the recent progress on research methods for microbial diversity is reviewed,and the advantages and disadvantages of various methods are discussed.
【Fund】: 国家公益性行业(农业)科研专项(201203009)
【CateGory Index】: TS201.3
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