Deep sequencing reveals high bacterial diversity and phylogenetic novelty in pit mud from Luzhou Laojiao cellars for Chinese strong-flavor Baijiu-Reference-Cited by-同舟云学术

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Deep sequencing reveals high bacterial diversity and phylogenetic novelty in pit mud from Luzhou Laojiao cellars for Chinese strong-flavor Baijiu

Published:2017-12 Issue: Volume:102 Page:68-76
ISSN:0963-9969
Container-title:Food Research International
language:en
Short-container-title:Food Research International

Author:

Liu Mao-Ke,Tang Yu-Ming,Guo Xiao-Jiao,Zhao Ke,Tian Xin-Hui,Liu Ying,Yao Wan-Chun,Deng Bo,Ren Dao-Qun,Zhang Xiao-Ping

Funder

Applied Basic Research Program of Sichuan Province

Foundation of Youth Science Program of Sichuan Academy of Agricultural Sciences

Publisher

Elsevier BV

Subject

Food Science

Reference55 articles.

1. Caldicoprobacter algeriensis sp. nov. a new thermophilic anaerobic, xylanolytic bacterium isolated from an Algerian hot spring;Bouananedarenfed;Current Microbiology,2011

2. Paenibacillus vini sp. nov., isolated from alcohol fermentation pit mud in Sichuan Province, China;Chen;Antonie Van Leeuwenhoek,2015

3. Membrane complexes of Syntrophomonas wolfei involved in syntrophic butyrate degradation and hydrogen formation;Crable;Frontiers in Microbiology,2016

4. Interphase microbial community characteristics in the fermentation cellar of Chinese Luzhou-flavor liquor determined by PLFA and DGGE profiles;Ding;Food Research International,2015

5. Characterization of eubacterial and archaeal community diversity in the pit mud of Chinese Luzhou-flavor liquor by nested PCR-DGGE;Ding;World Journal of Microbiology and Biotechnology,2014

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