Succession of microbial community of the pit mud under the impact of Daqu of Nongxiang Baijiu
Author:
Publisher
Elsevier BV
Subject
Applied Microbiology and Biotechnology,Bioengineering,Biotechnology
Reference33 articles.
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1. A Review on the Interaction of Acetic Acid Bacteria and Microbes in Food Fermentation: A Microbial Ecology Perspective;Foods;2024-08-14
2. Deciphering the core microbes and their interactions in spontaneous Baijiu fermentation: A comprehensive review;Food Research International;2024-07
3. Illuminating the Characteristics and Assembly of Prokaryotic Communities across a pH Gradient in Pit Muds for the Production of Chinese Strong-Flavor Baijiu;Foods;2024-04-15
4. Airborne microorganisms and key environmental factors shaping their community patterns in the core production area of the Maotai-flavor Baijiu;Science of The Total Environment;2024-02
5. Interrelated spatiotemporal variations between bacterial community and physicochemical factors in pit mud of Chinese strong-flavor Baijiu;LWT;2024-01
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