Mining the factors driving the succession of microbial community in pit mud used for the production of Nongxiangxing baijiu-Reference-Cited by-同舟云学术

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Mining the factors driving the succession of microbial community in pit mud used for the production of Nongxiangxing baijiu

Published:2024-03 Issue: Volume:195 Page:115806
ISSN:0023-6438
Container-title:LWT
language:en
Short-container-title:LWT

Author:

Xia Huan,Jin Yao,Zhao Dong,Zhou Rongqing,Zheng Jia,Wu Chongde^ORCID

Publisher

Elsevier BV

Reference40 articles.

1. A Clostridium group IV species dominates and suppresses a mixed culture fermentation by tolerance to medium chain fatty acids products;Andersen;Frontiers in Bioengineering and Biotechnology,2017

2. Mining the factors driving the evolution of the pit mud microbiome under the impact of long-term production of strong-flavor baijiu;Chai;Applied and Environmental Microbiology,2021

3. Profiling the clostridia with butyrate-producing potential in the mud of Chinese liquor fermentation cellar;Chai;International Journal of Food Microbiology,2019

4. Evolving the core microbial community in pit mud based on bioturbation of fortified daqu;Chen;Canadian Journal of Microbiology,2021

5. Fastp: An ultra-fast all-in-one FASTQ preprocessor;Chen;Bioinformatics,2018

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1. Revealing the flavor compositions, microbial diversity, and biological functions of Huangshui from different production workshops;LWT;2024-09

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