Analysis of the Bacterial Communities in Two Liquors of Soy Sauce Aroma as Revealed by High-Throughput Sequencing of the 16S rRNA V4 Hypervariable Region

Chinese liquor is one of the world's oldest distilled alcoholic beverages and an important commercial fermented product in China. The Chinese liquor fermentation process has three stages: making Daqu (the starter), stacking fermentation on the ground, and liquor fermentation in pits. We investi...

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Detalles Bibliográficos
Autores principales: Tang, Jing, Tang, Xiaoxin, Tang, Ming, Zhang, Ximin, Xu, Xiaorong, Yi, Yin
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Hindawi Publishing Corporation 2017
Materias:
Research Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5350383/
https://www.ncbi.nlm.nih.gov/pubmed/28337455
http://dx.doi.org/10.1155/2017/6271358

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5350383/
https://www.ncbi.nlm.nih.gov/pubmed/28337455
http://dx.doi.org/10.1155/2017/6271358

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