Structural and Functional Changes in Prokaryotic Communities in Artificial Pit Mud during Chinese Baijiu Production
Liu, Mao-Ke, Tang, Yu-Ming, Guo, Xiao-Jiao, Zhao, Ke, Penttinen, Petri, Tian, Xin-Hui, Zhang, Xin-Yu, Ren, Dao-Qun, Zhang, Xiao-Ping
Published in mSystems (24.03.2020)
Published in mSystems (24.03.2020)
Get full text
Journal Article
Contrasting bacterial community structure in artificial pit mud-starter cultures of different qualities: a complex biological mixture for Chinese strong-flavor Baijiu production
Liu, Mao-Ke, Tang, Yu-Ming, Zhao, Ke, Liu, Ying, Guo, Xiao-Jiao, Tian, Xin-Hui, Ren, Dao-Qun, Yao, Wan-Chun
Published in 3 Biotech (01.03.2019)
Published in 3 Biotech (01.03.2019)
Get full text
Journal Article
Deep sequencing reveals high bacterial diversity and phylogenetic novelty in pit mud from Luzhou Laojiao cellars for Chinese strong-flavor Baijiu
Liu, Mao-Ke, Tang, Yu-Ming, Guo, Xiao-Jiao, Zhao, Ke, Tian, Xin-Hui, Liu, Ying, Yao, Wan-Chun, Deng, Bo, Ren, Dao-Qun, Zhang, Xiao-Ping
Published in Food research international (01.12.2017)
Published in Food research international (01.12.2017)
Get full text
Journal Article