New microbial resource: microbial diversity, function and dynamics in Chinese liquor starter

Traditional Chinese liquor (Baijiu) solid state fermentation technology has lasted for several thousand years. The microbial communities that enrich in liquor starter are important for fermentation. However, the microbial communities are still under-characterized. In this study, 454 pyrosequencing t...

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Detalles Bibliográficos
Autores principales: Huang, Yuhong, Yi, Zhuolin, Jin, Yanling, Zhao, Yonggui, He, Kaize, Liu, Dayu, Zhao, Dong, He, Hui, Luo, Huibo, Zhang, Wenxue, Fang, Yang, Zhao, Hai
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Nature Publishing Group UK 2017
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5674051/
https://www.ncbi.nlm.nih.gov/pubmed/29109406
http://dx.doi.org/10.1038/s41598-017-14968-8

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5674051/
https://www.ncbi.nlm.nih.gov/pubmed/29109406
http://dx.doi.org/10.1038/s41598-017-14968-8

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