Detection of viable and total fungal community in zaopei of Chinese strong-flavor baijiu using PMA combined with qPCR and HTS based on ITS2 region

BACKGROUND: Chinese strong-flavor baijiu (CSFB), one of the three major baijiu types, is the most popular baijiu type among consumers in China. A variety of microbes are involved in metabolizing raw materials to produce ethanol and flavor substances during fermentation, which fundamentally determine...

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Detalles Bibliográficos
Autores principales: Liu, Huanming, Tan, Guangxun, Chen, Qitong, Dong, Weiwei, Chen, Ping, Cai, Kaiyun, Hu, Yuanliang, Zhang, Weiyan, Peng, Nan, Liang, Yunxiang, Zhao, Shumiao
Formato: Online Artículo Texto
Lenguaje:English
Publicado: BioMed Central 2021
Materias:
Research
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8499482/
https://www.ncbi.nlm.nih.gov/pubmed/34625023
http://dx.doi.org/10.1186/s12866-021-02334-8

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8499482/
https://www.ncbi.nlm.nih.gov/pubmed/34625023
http://dx.doi.org/10.1186/s12866-021-02334-8

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