Analysis of microbial diversity and functional differences in different types of high‐temperature Daqu

Bacterial communities that enrich in high‐temperature Daqu are important for the Chinese maotai‐flavor liquor brewing process. However, the bacterial communities in three different types of high‐temperature Daqu (white Daqu, black Daqu, and yellow Daqu) are still undercharacterized. In this study, t...

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Detalles Bibliográficos
Autores principales: Wang, Yurong, Cai, Wenchao, Wang, Wenping, Shu, Na, Zhang, Zhendong, Hou, Qiangchuan, Shan, Chunhui, Guo, Zhuang
Formato: Online Artículo Texto
Lenguaje:English
Publicado: John Wiley and Sons Inc. 2020
Materias:
Original Research
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7866569/
https://www.ncbi.nlm.nih.gov/pubmed/33598183
http://dx.doi.org/10.1002/fsn3.2068

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7866569/
https://www.ncbi.nlm.nih.gov/pubmed/33598183
http://dx.doi.org/10.1002/fsn3.2068

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