Microbial Diversities During Chinese Liquor Fermentations

Author:

Zheng Xiaowei,Han Beizhong,Ding Ziyuan,Chen Xinyi

Publisher

Springer Nature Singapore

Reference294 articles.

1. Li D. A summary of the methods on microbial community diversity based on culture-independent approach. J Chang Univ. 2019;33:73–6.

2. Li Y, Xu X. Research progress of high-throughput sequencing technology. China Med Eng. 2019;27:32–7.

3. Song ZW, Du H, Zhang Y, Xu Y. Unravelling core functional microbiota in traditional solid-state fermentation by high-throughput. Front Microbiol. 2017;8:1294.

4. Lv X, et al. Analysis of microbial diversity in the 1st and 2nd fermentation cycle of Jiangxiang Baijiu based on high throughput sequencing technology. Liquor Sci Technol. 2019;297:52–8. 64.

5. Wang P, et al. Bacillus licheniformis affects the microbial community and metabolic profile in the spontaneous fermentation of Daqu starter for Chinese liquor making. Int J Food Microbiol. 2017;250:59–67.

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