Exploration of microbiome diversity of stacked fermented grains by flow cytometry and cell sorting

Sauce-flavor baijiu is one of the twelve flavor types of Chinese distilled fermented product. Microbial composition plays a key role in the stacked fermentation of Baijiu, which uses grains as raw materials and produces flavor compounds, however, the active microbial community and its relationship r...

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Detalles Bibliográficos
Autores principales: Zhang, Ziyang, Wei, Yanwei, Peng, Zehao, Du, Peng, Du, Xinyong, Zuo, Guoying, Wang, Chaoqing, Li, Piwu, Wang, Junqing, Wang, Ruiming
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Frontiers Media S.A. 2023
Materias:
Microbiology
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10083240/
https://www.ncbi.nlm.nih.gov/pubmed/37051523
http://dx.doi.org/10.3389/fmicb.2023.1160552

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10083240/
https://www.ncbi.nlm.nih.gov/pubmed/37051523
http://dx.doi.org/10.3389/fmicb.2023.1160552

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