Effect of Bacillus subtilis fortified inoculation on the microbial communities in different niches of Daqu

Author:

Yang YangORCID,Zou Yongfang,Zeng Kuijie,Chen Deming,Li Zijian,Guo Huixiang,Huang Dan,Wang Xiaoping,Luo HuiboORCID

Publisher

Elsevier BV

Subject

Applied Microbiology and Biotechnology,Bioengineering,Biotechnology

Reference37 articles.

1. Mystery behind Chinese liquor fermentation;Jin;Trends Food Sci. Technol.,2017

2. High-throughput sequencing for detection of subpopulations of bacteria not previously associated with artisanal cheeses;Quigley;Appl. Environ. Microbiol.,2012

3. Daqu – a traditional Chinese liquor fermentation starter;Zheng;J. Inst. Brew.,2012

4. Environmental factors affecting microbiota dynamics during traditional solid-state fermentation of Chinese Daqu starter;Pan;Front. Microbiol.,2016

5. New microbial resource: microbial diversity, function and dynamics in Chinese liquor starter;Huang;Sci. Rep.,2017

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