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Spatiotemporal distribution of environmental microbiota in spontaneous fermentation workshop: The case of Chinese Baijiu.
Li, Yilun; Liu, Shuangping; Zhang, Suyi; Liu, Tiantian; Qin, Hui; Shen, Caihong; Liu, Haipo; Yang, Feng; Yang, Chen; Yin, Qianqian; Mao, Jian.
Afiliação
  • Li Y; National Engineering Research Center for Cereal Fermentation and Food Biomanufacturing, State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China.
  • Liu S; National Engineering Research Center for Cereal Fermentation and Food Biomanufacturing, State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China; Shaoxing Key Laboratory of Traditional Fermentation Food and Human Hea
  • Zhang S; Luzhou Laojiao Group Co. Ltd, Luzhou 646000, China. Electronic address: zhangsy@lzlj.com.
  • Liu T; National Engineering Research Center for Cereal Fermentation and Food Biomanufacturing, State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China.
  • Qin H; Luzhou Laojiao Group Co. Ltd, Luzhou 646000, China.
  • Shen C; Luzhou Laojiao Group Co. Ltd, Luzhou 646000, China.
  • Liu H; China Alcoholic Drinks Association, Beijing 100089, China.
  • Yang F; Luzhou Laojiao Group Co. Ltd, Luzhou 646000, China.
  • Yang C; National Engineering Research Center for Cereal Fermentation and Food Biomanufacturing, State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China.
  • Yin Q; National Engineering Research Center for Cereal Fermentation and Food Biomanufacturing, State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China.
  • Mao J; National Engineering Research Center for Cereal Fermentation and Food Biomanufacturing, State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China; Shaoxing Key Laboratory of Traditional Fermentation Food and Human Hea
Food Res Int ; 156: 111126, 2022 06.
Article em En | MEDLINE | ID: mdl-35651005
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Texto completo: 1 Base de dados: MEDLINE Assunto principal: Microbiota Idioma: En Ano de publicação: 2022 Tipo de documento: Article
Texto completo
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Texto completo: 1 Base de dados: MEDLINE Assunto principal: Microbiota Idioma: En Ano de publicação: 2022 Tipo de documento: Article