Comparison of microbial communities in the fermentation starter used to brew Xiaoqu liquor

Journal of the Institute of Brewing

Volumn 123, Issue 1, 2017, Pages 113-120

  Wu, Hechuan ^a,c   Zhang, Suyi ^b   Ma, Yingying ^a   Zhou, Jian ^a   Luo, Huibo ^a   Yang, Jiangang ^a  

^a SICHUAN UNIVERSITY OF SCIENCE AND ENGINEERING   (China)

^b Luzhou Laojiao Group Company   (China)

^c Sichuan Academy of Atomic Energy   (China)

Author keywords

community structure; high throughput sequencing; microorganisms; Xiaoqu

Indexed keywords

BREWING; COPYRIGHTS; FERMENTATION; MICROORGANISMS; SACCHARIFICATION; YEAST;

BACTERIAL COMMUNITY; COMMUNITY STRUCTURES; FUNGAL DIVERSITY; HIGH-THROUGHPUT SEQUENCING; ISOLATION AND IDENTIFICATION; MICROBIAL COMMUNITIES; STAPHYLOCOCCUS SP; XIAOQU;

BACTERIA;

EID: 85016391307     PISSN: 00469750     EISSN: 20500416     Source Type: Journal    
DOI: 10.1002/jib.388     Document Type: Article

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