Analysis of fungal dynamic changes in the natural fermentation broth of ‘Hongyang’ kiwifruit

‘Hongyang’ kiwifruit (Actinidia chinensis Planch.) is an ideal kiwifruit wine variety. At present, there is no research on the dynamic changes of yeast during the natural fermentation of kiwifruit wine. In this study, a high-throughput was employed to analyze the fungal population composition and di...

Descripción completa

Detalles Bibliográficos
Autores principales: Zhang, Zhiming, Gao, Yuhong, Zhao, Wenjuan, Wei, Zhuo, Liu, Xiaozhen, Zhang, Hanyao
Formato: Online Artículo Texto
Lenguaje:English
Publicado: PeerJ Inc. 2022
Materias:
Agricultural Science
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9029446/
https://www.ncbi.nlm.nih.gov/pubmed/35462763
http://dx.doi.org/10.7717/peerj.13286

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9029446/
https://www.ncbi.nlm.nih.gov/pubmed/35462763
http://dx.doi.org/10.7717/peerj.13286

Ejemplares similares