Diversity of lactic acid bacteria in traditional fermented food analyzed by conventional culture and molecular biology methods

doi:10.3969/j.issn.0254-5071.2011.02.015

LIN Ying;DAI Daofang;XIN Zhiping;LIU Ting;ZHA Chunyue

China Brewing ›› 2011, Vol. 30 ›› Issue (2) : 52-54.

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China Brewing ›› 2011, Vol. 30 ›› Issue (2) : 52-54. DOI: 10.3969/j.issn.0254-5071.2011.02.015

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Diversity of lactic acid bacteria in traditional fermented food analyzed by conventional culture and molecular biology methods

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2011, 30(2): 52-54 https://doi.org/10.3969/j.issn.0254-5071.2011.02.015

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