Study on the Effect of Key Genes ME2 and adhE during Luzhou-Flavor Baijiu Brewing

Luzhou-flavor baijiu (LFB) is brewed by the combined action of various microorganisms, and its flavor is affected by the microbial community and the genes they express, but which genes are the key ones during LFB brewing is less clear. Based on our previous studies the genes ME2 and adhE were identi...

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Detalles Bibliográficos
Autores principales: Zhou, Wen, Xia, Yu, Zhao, Yajiao, Wang, Yan, Wu, Zhengyun, Suyama, Taikei, Zhang, Wenxue
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2022
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8909148/
https://www.ncbi.nlm.nih.gov/pubmed/35267332
http://dx.doi.org/10.3390/foods11050700

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8909148/
https://www.ncbi.nlm.nih.gov/pubmed/35267332
http://dx.doi.org/10.3390/foods11050700

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