Comparison of Bacterial Diversity Between Two Traditional Starters and the Round-Koji-Maker Starter for Traditional Cantonese Chi-Flavor Liquor Brewing

Xiaoqu is a traditional fermentation starter that is used for Chinese liquor production. Although microorganisms in the starters are closely associated with the quality and flavor of liquor, knowledge of the microbiota in xiaoqu is still far from complete, let alone the starters produced by new proc...

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Detalles Bibliográficos
Autores principales: Wang, Jie, Zhong, Qingping, Yang, Yingying, Li, Hanrong, Wang, Li, Tong, Yigang, Fang, Xiang, Liao, Zhenlin
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Frontiers Media S.A. 2018
Materias:
Microbiology
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5974115/
https://www.ncbi.nlm.nih.gov/pubmed/29875758
http://dx.doi.org/10.3389/fmicb.2018.01053

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5974115/
https://www.ncbi.nlm.nih.gov/pubmed/29875758
http://dx.doi.org/10.3389/fmicb.2018.01053

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