Characterization of the microbial community in three types of fermentation starters used for Chinese liquor production
Author:
Affiliation:
1. College of Architecture and Environment; Sichuan University; Chengdu 610065 China
2. College of Light Industry, Textile and Food Engineering; Sichuan University; Chengdu 610065 China
Funder
National Natural Science Foundation of China
Publisher
Wiley
Subject
Food Science
Reference49 articles.
1. Annual report of national Chinese liquor program committee;Anonymous;Liquor-making Sci. Technol.,2008
2. PCR-DGGE analysis of the microbial communities in three different Chinese ‘Baiyunbian’ liquor fermentation starters;Xiong;J. Microbiol. Biotechnol.,2014
3. Daqu - a traditional Chinese liquor fermentation starter;Zheng;J. Inst. Brew.,2011
4. Complex microbiota of a Chinese ‘Fen’ liquor fermentation starter (Fen-Daqu), revealed by culture-dependent and culture-independent methods;Zheng;Food Microbiol.,2012
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