Integrated meta-omics approaches reveal Saccharopolyspora as the core functional genus in huangjiu fermentations

Identification of the core functional microorganisms in food fermentations is necessary to understand the ecological and functional processes for making those foods. Wheat qu, which provides liquefaction and saccharifying power, and affects the flavor quality, is a key ingredient in ancient alcoholi...

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Detalles Bibliográficos
Autores principales: Liu, Shuangping, Zhang, Zhi-Feng, Mao, Jieqi, Zhou, Zhilei, Zhang, Jing, Shen, Caihong, Wang, Songtao, Marco, Maria L., Mao, Jian
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Nature Publishing Group UK 2023
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10509236/
https://www.ncbi.nlm.nih.gov/pubmed/37726290
http://dx.doi.org/10.1038/s41522-023-00432-1

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10509236/
https://www.ncbi.nlm.nih.gov/pubmed/37726290
http://dx.doi.org/10.1038/s41522-023-00432-1

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