The initial composition and structure of microbial community determined the yield and quality of Baijiu during the spontaneous fermentation.

Li, Dongjuan; Jia, Fengan; Wang, Lingling; Chang, Fan

Li, Dongjuan; Jia, Fengan; Wang, Lingling; Chang, Fan.

Afiliação

Li D; North Anhui Health Vocational College, Suzhou, 234000, China.
Jia F; Shaanxi Institute of Microbiology, Xi'an, 710043, China.
Wang L; North Anhui Health Vocational College, Suzhou, 234000, China.
Chang F; Shaanxi Institute of Microbiology, Xi'an, 710043, China. fox387@163.com.

Int Microbiol ; 27(1): 143-154, 2024 Feb.

Article em En | MEDLINE | ID: mdl-37227543

Assuntos

Microbiota; Micobioma; Fermentação; Bebidas Alcoólicas/análise; Bebidas Alcoólicas/microbiologia; Bactérias/genética

Palavras-chave

Association network; Bacterial community; Baijiu spontaneous fermentation; Biomarkers; Fungal community

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Texto completo: 1 Coleções: 01-internacional Base de dados: MEDLINE Assunto principal: Microbiota / Micobioma Tipo de estudo: Prognostic_studies Idioma: En Ano de publicação: 2024 Tipo de documento: Article

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