Metaproteomics profiling of the microbial communities in fermentation starters (Daqu) during multi-round production of Chinese liquor

INTRODUCTION: The special flavor and fragrance of Chinese liquor are closely related to microorganisms in the fermentation starter Daqu. The changes of microbial community can affect the stability of liquor yield and quality. METHODS: In this study, we used data-independent acquisition mass spectrom...

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Detalles Bibliográficos
Autores principales: Zhao, Jinzhi, Yang, Yi, Teng, Mengjing, Zheng, Jianxujie, Wang, Bing, Mallawaarachchi, Vijini, Lin, Yu, Fang, Ziyu, Shen, Chengpin, Yu, Shaoning, Yang, Fan, Qiao, Liang, Wang, Li
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Frontiers Media S.A. 2023
Materias:
Nutrition
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10267310/
https://www.ncbi.nlm.nih.gov/pubmed/37324728
http://dx.doi.org/10.3389/fnut.2023.1139836

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10267310/
https://www.ncbi.nlm.nih.gov/pubmed/37324728
http://dx.doi.org/10.3389/fnut.2023.1139836

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