Microbial succession in different years of pit mud from a distillery in Sichuan for Nong-xiang Baijiu fermentation-Reference-Cited by-同舟云学术

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Microbial succession in different years of pit mud from a distillery in Sichuan for Nong-xiang Baijiu fermentation

Published:2024-04-03 Issue:13 Volume:33 Page:3083-3092
ISSN:1226-7708
Container-title:Food Science and Biotechnology
language:en
Short-container-title:Food Sci Biotechnol

Author:

He Guiqiang^ORCID,Gao Lei,Deng Yue,Jiao Wenjing,Wang Jiahui,Wei Yanxia,Zhou Jian

Funder

Sichuan Province Science and Technology Innovation Seedling Project

Doctoral Scientific Fund Project of Southwest University of Science and Technology

Guangdong Key Laboratory of Solid Waste Pollution Control and Recycling

Publisher

Springer Science and Business Media LLC

Link

https://link.springer.com/content/pdf/10.1007/s10068-024-01558-4.pdf

Reference43 articles.

1. Caporaso JG, Kuczynski J, Stombaugh J, Bittinger K, Bushman FD, Costello EK, Fierer N, Pena AG, Goodrich JK, Gordon JI, Huttley GA, Kelley ST, Knights D, Koenig JE, Ley RE, Knight R. QIIME allows analysis of high-throughput community sequencing data. Nature Methods. 7(5):335-336 (2010).

2. Chai LJ, Qian W, Zhong XZ, Zhang XJ, Lu ZM, Zhang SY, Wang ST, Shen CH, Shi JS, Xu ZH. Mining the factors driving the evolution of the pit mud microbiome under the impact of long-term production of strong-flavor Baijiu. Applied and Environmental Microbiology. 87(17):e0088521 (2021).

3. Chen H, Jiang W. Application of high-throughput sequencing in understanding human oral microbiome related with health and disease. Frontiers in Microbiology. 5:508 (2014).

4. Desantis TZ, Hugenholtz P, Larsen N, Rojas M, Brodie EL, Keller K, Huber T, Dalevi D, Hu P, Andersen GL. Greengenes, a chimera-checked 16S rRNA gene database and workbench compatible with ARB. Applied and Environmental Microbiology. 72(7):5069-5072 (2006).

5. Ding XF, Wu CD, Huang J, Li H, Zhou RQ. Eubacterial and archaeal community characteristics in the man-made pit mud revealed by combined PCR-DGGE and FISH analyses. Food Research International. 62:1047-1053 (2014a).

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