Analysis on bacterial community structure of new and old fermented pit mud of Shedian Liquor-Reference-Cited by-同舟云学术

Analysis on bacterial community structure of new and old fermented pit mud of Shedian Liquor

Published:2022-09-08 Issue:1 Volume:36 Page:653-661
ISSN:1310-2818
Container-title:Biotechnology & Biotechnological Equipment
language:en
Short-container-title:Biotechnology & Biotechnological Equipment

Author:

Liu Yanbo¹²³⁴,Xu Mingyue¹³⁴,Zhao Zhijun¹³⁴,Wu Junyi¹³⁴,Wang Xian⁵,Sun Xiyu¹³⁴⁶,Han Suna²,Pan Chunmei¹³⁴

Affiliation:

1. Department of Brewing Engineering, College of Food and Biological Engineering (Liquor College), Henan University of Animal Husbandry and Economy, Zhengzhou, PR China

2. Postdoctoral Programme, Henan Yangshao Distillery Co., Ltd, Mianchi, PR China

3. Department of Brewing Engineering, Henan Liquor Style Engineering Technology Research Center, Henan University of Animal Husbandry and Economy, Zhengzhou, PR China

4. Zhengzhou Key Laboratory of Liquor Brewing Microbial Technology, College of Food and Biological Engineering (Liquor College), Henan University of Animal Husbandry and Economy, Zhengzhou, PR China

5. SheDianLaoJiu Co. Ltd, Sheqi, PR China

6. ZhangGongLaoJiu Wine Co. Ltd, Ningling, PR China

Funder

Key Technologies Research and Development Program of Henan Province of China

Major Science and Technology Projects of Henan Province of China

Scientific Research Foundation for Doctors of Henan University of Animal Husbandry and Economy

Key Subject Projects of Henan University of Animal Husbandry and Economy

Publisher

Informa UK Limited

Subject

Biotechnology

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