Metagenomics of Ancient Fermentation Pits Used for the Production of Chinese Strong-Aroma Liquor

The complex microbiota of pit mud of solid-state fermentation reactors used for the production of Chinese liquor is responsible for producing one of the oldest distillates in the world. We apply a deep-sequencing approach to characterize the microbiota from pits that have been in use for up to 440 y...

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Detalles Bibliográficos
Autores principales: Guo, Ming-Yi, Huo, Dan-Qun, Ghai, Rohit, Rodriguez-Valera, Francisco, Shen, Cai-Hong, Zhang, Niang, Zhang, Su-Yi, Hou, Chang-Jun
Formato: Online Artículo Texto
Lenguaje:English
Publicado: American Society for Microbiology 2014
Materias:
Prokaryotes
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4208321/
https://www.ncbi.nlm.nih.gov/pubmed/25342677
http://dx.doi.org/10.1128/genomeA.01045-14
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author Guo, Ming-Yi
Huo, Dan-Qun
Ghai, Rohit
Rodriguez-Valera, Francisco
Shen, Cai-Hong
Zhang, Niang
Zhang, Su-Yi
Hou, Chang-Jun
author_facet Guo, Ming-Yi
Huo, Dan-Qun
Ghai, Rohit
Rodriguez-Valera, Francisco
Shen, Cai-Hong
Zhang, Niang
Zhang, Su-Yi
Hou, Chang-Jun
author_sort Guo, Ming-Yi
collection PubMed
description The complex microbiota of pit mud of solid-state fermentation reactors used for the production of Chinese liquor is responsible for producing one of the oldest distillates in the world. We apply a deep-sequencing approach to characterize the microbiota from pits that have been in use for up to 440 years.
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spelling pubmed-42083212014-10-24 Metagenomics of Ancient Fermentation Pits Used for the Production of Chinese Strong-Aroma Liquor Guo, Ming-Yi Huo, Dan-Qun Ghai, Rohit Rodriguez-Valera, Francisco Shen, Cai-Hong Zhang, Niang Zhang, Su-Yi Hou, Chang-Jun Genome Announc Prokaryotes The complex microbiota of pit mud of solid-state fermentation reactors used for the production of Chinese liquor is responsible for producing one of the oldest distillates in the world. We apply a deep-sequencing approach to characterize the microbiota from pits that have been in use for up to 440 years. American Society for Microbiology 2014-10-23 /pmc/articles/PMC4208321/ /pubmed/25342677 http://dx.doi.org/10.1128/genomeA.01045-14 Text en Copyright © 2014 Guo et al. http://creativecommons.org/licenses/by/3.0/ This is an open-access article distributed under the terms of the Creative Commons Attribution 3.0 Unported license (http://creativecommons.org/licenses/by/3.0/) .
spellingShingle Prokaryotes
Guo, Ming-Yi
Huo, Dan-Qun
Ghai, Rohit
Rodriguez-Valera, Francisco
Shen, Cai-Hong
Zhang, Niang
Zhang, Su-Yi
Hou, Chang-Jun
Metagenomics of Ancient Fermentation Pits Used for the Production of Chinese Strong-Aroma Liquor
title Metagenomics of Ancient Fermentation Pits Used for the Production of Chinese Strong-Aroma Liquor
title_full Metagenomics of Ancient Fermentation Pits Used for the Production of Chinese Strong-Aroma Liquor
title_fullStr Metagenomics of Ancient Fermentation Pits Used for the Production of Chinese Strong-Aroma Liquor
title_full_unstemmed Metagenomics of Ancient Fermentation Pits Used for the Production of Chinese Strong-Aroma Liquor
title_short Metagenomics of Ancient Fermentation Pits Used for the Production of Chinese Strong-Aroma Liquor
title_sort metagenomics of ancient fermentation pits used for the production of chinese strong-aroma liquor
topic Prokaryotes
url https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4208321/
https://www.ncbi.nlm.nih.gov/pubmed/25342677
http://dx.doi.org/10.1128/genomeA.01045-14
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