The functional potential and active populations of the pit mud microbiome for the production of Chinese strong‐flavour liquor

The popular distilled Chinese strong‐flavour liquor (CSFL) is produced by solid fermentation in the ground pit. Microbes inhabiting in the pit mud (PM) on the walls of the fermentation pit are responsible for the production of caproic acid (CA) that determines the quality of CSFL to a large degree....

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Detalles Bibliográficos
Autores principales: Tao, Yong, Wang, Xiang, Li, Xiangzhen, Wei, Na, Jin, Hong, Xu, Zhancheng, Tang, Qinglan, Zhu, Xiaoyu
Formato: Online Artículo Texto
Lenguaje:English
Publicado: John Wiley and Sons Inc. 2017
Materias:
Research Articles
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5658580/
https://www.ncbi.nlm.nih.gov/pubmed/28703874
http://dx.doi.org/10.1111/1751-7915.12729

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5658580/
https://www.ncbi.nlm.nih.gov/pubmed/28703874
http://dx.doi.org/10.1111/1751-7915.12729

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