Profiling the potential producers of higher alcohol in different Daqu (a starter of Baijiu) by amplifying the key enzyme gene
Author:
Affiliation:
1. College of Food Science and Engineering, Inner Mongolia Agricultural University, Hohhot, China
2. Inner Mongolia Hetao Liquor Group Co., Ltd, Bayannur, China
Funder
Science and Technology Project of College of Food Science and Engineering, Inner Mongolia Agricultural University
Natural Science Foundation project of Inner Mongolia Autonomous Region
National Natural Science Foundation Project
Publisher
Informa UK Limited
Link
https://www.tandfonline.com/doi/pdf/10.1080/23311932.2024.2306014
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1. Novel oligonucleotide primers reveal a high diversity of microbes which drive phosphorous turnover in soil
2. iCODEHOP: a new interactive program for designing COnsensus-DEgenerate Hybrid Oligonucleotide Primers from multiply aligned protein sequences
3. Diversity of microbiota, microbial functions, and flavor in different types of low-temperature Daqu
4. A new NADH-dependent, zinc containing alcohol dehydrogenase from Bacillus thuringiensis serovar israelensis involved in oxidations of short to medium chain primary alcohols
5. Zooming in on Butyrate-Producing Clostridial Consortia in the Fermented Grains of Baijiu via Gene Sequence-Guided Microbial Isolation
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