Assessing the Microbial Communities in Four Different Daqus by Using PCR-DGGE, PLFA, and Biolog Analyses

Daqu made from raw wheat, barley or pea is used as an inoculum for the fermentation of Chinese Baijiu. In this study, the microbial communities of four different types of Daqus (sauce-flavor Wuling Daqu, sauce and strong-flavor Baisha Daqu, strong-flavor Deshan Daqu, and light-flavor Niulanshan Daqu...

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Detalles Bibliográficos
Autores principales: LING, YUXI, LI, WENYING, TONG, TONG, LI, ZUMING, LI, QIAN, BAI, ZHIHUI, WANG, GUIJUN, CHEN, JIAHAO, WANG, YUGUANG
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Exeley Inc. 2020
Materias:
Microbiology
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7256838/
https://www.ncbi.nlm.nih.gov/pubmed/32067441
http://dx.doi.org/10.33073/pjm-2020-004

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7256838/
https://www.ncbi.nlm.nih.gov/pubmed/32067441
http://dx.doi.org/10.33073/pjm-2020-004

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