Dynamic changes in the bacterial community in Moutai liquor fermentation process characterized by deep sequencing

Journal of the Institute of Brewing

Volumn 121, Issue 4, 2015, Pages 603-608

  Wang, Li ^a   Wang, Ya Yu ^b   Wang, Di Qiang ^a   Xu, Jin ^b   Yang, Fan ^a   Liu, Guang ^b   Zhang, Dong Ya ^b   Feng, Qiang ^b   Xiao, Liang ^b   Xue, Wen Bin ^b   Guo, Jing ^b   Li, Yu Zhen ^b   Jin, Tao ^b  

^a Tasly Holding Group Co   (China)

^b BGI SHENZHEN   (China)

Author keywords

16S rRNA gene; Bacillaceae; Fermented grains; Lactic acid bacteria community; Moutai Daqu

Indexed keywords

FERMENTATION; LACTIC ACID; PRODUCTION; RNA;

16S RRNA GENE; BACILLACEAE; FERMENTED GRAINS; LACTIC ACID BACTERIA; MOUTAI DAQU;

BACTERIA;

EID: 84944414267     PISSN: 00469750     EISSN: 20500416     Source Type: Journal    
DOI: 10.1002/jib.259     Document Type: Article

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