Characterization of Microbial Diversity and Community Structure in Fermentation Pit Mud of Different Ages for Production of Strong-Aroma Baijiu
Authors
XU-JIA WANG
Sichuan C-Luminary Biotech Company, Chengdu, P.R. China
HONG-MEI ZHU
Sichuan C-Luminary Biotech Company, Chengdu, P.R. China
ZHI-QIANG REN
Liquor Making Biotechnology and Application Key Laboratory of Sichuan Province, Sichuan University of Science and Engineering, Yibin, P.R. China
School of Bioengineering, Sichuan University of Science and Engineering, Yibin, P.R. China
ZHI-GUO HUANG
Liquor Making Biotechnology and Application Key Laboratory of Sichuan Province, Sichuan University of Science and Engineering, Yibin, P.R. China
School of Bioengineering, Sichuan University of Science and Engineering, Yibin, P.R. China
CHUN-HUI WEI
Liquor Making Biotechnology and Application Key Laboratory of Sichuan Province, Sichuan University of Science and Engineering, Yibin, P.R. China
School of Bioengineering, Sichuan University of Science and Engineering, Yibin, P.R. China
JIE DENG
Liquor Making Biotechnology and Application Key Laboratory of Sichuan Province, Sichuan University of Science and Engineering, Yibin, P.R. China
School of Bioengineering, Sichuan University of Science and Engineering, Yibin, P.R. China
Language: English
Page range: 151 - 164
Submitted on: Jan 6, 2020
Accepted on: Mar 29, 2020
Published on: May 12, 2020
Published by: Polish Society of Microbiologists
In partnership with: Paradigm Publishing Services
Publication frequency: 4 issues per year
Keywords:
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© 2020 XU-JIA WANG, HONG-MEI ZHU, ZHI-QIANG REN, ZHI-GUO HUANG, CHUN-HUI WEI, JIE DENG, published by Polish Society of Microbiologists
This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 License.