Structural and Functional Changes in Prokaryotic Communities in Artificial Pit Mud during Chinese Baijiu Production

The Chinese alcoholic beverage strong-flavor baijiu (SFB) gets its characteristic flavor during fermentation in cellars lined with pit mud. Microbes in the pit mud produce key precursors of flavor esters. The maturation time of natural pit mud of over 20 years has promoted attempts to produce artifi...

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Detalles Bibliográficos
Autores principales: Liu, Mao-Ke, Tang, Yu-Ming, Guo, Xiao-Jiao, Zhao, Ke, Penttinen, Petri, Tian, Xin-Hui, Zhang, Xin-Yu, Ren, Dao-Qun, Zhang, Xiao-Ping
Formato: Online Artículo Texto
Lenguaje:English
Publicado: American Society for Microbiology 2020
Materias:
Research Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7093824/
https://www.ncbi.nlm.nih.gov/pubmed/32209718
http://dx.doi.org/10.1128/mSystems.00829-19

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7093824/
https://www.ncbi.nlm.nih.gov/pubmed/32209718
http://dx.doi.org/10.1128/mSystems.00829-19

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