Microbial community spatial structures in Luzhou-flavored liquor pit muds with different brewing materials

BACKGROUND: Although studies have shown that Bacteroidetes, Clostridiales, and Lactobacillales are the main components of the microbial community in pit mud during the brewing of Luzhou-flavored liquor, little is known about the effect of brewing materials on spatial structures of this microbiome. M...

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Detalles Bibliográficos
Autores principales: Li, Jinjin, Sun, Hongzhao, Wang, Qian, Cai, Yunfei, Shi, Zhu, Jia, Jianlei, Zheng, Lei, Jiang, Ru, Gao, Lingmei
Formato: Online Artículo Texto
Lenguaje:English
Publicado: PeerJ Inc. 2022
Materias:
Biochemistry
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8916025/
https://www.ncbi.nlm.nih.gov/pubmed/35282287
http://dx.doi.org/10.7717/peerj.12987

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8916025/
https://www.ncbi.nlm.nih.gov/pubmed/35282287
http://dx.doi.org/10.7717/peerj.12987

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