Dynamic changes in the bacterial community in Moutai liquor fermentation process characterized by deep sequencing-Reference-Cited by-同舟云学术

登录注册会员服务联系我们

Dynamic changes in the bacterial community in Moutai liquor fermentation process characterized by deep sequencing

Published:2015-09-22 Issue:4 Volume:121 Page:603-608
ISSN:0046-9750
Container-title:Journal of the Institute of Brewing
language:en
Short-container-title:J. Inst. Brew.

Author:

Wang Li¹,Wang Ya-Yu²³,Wang Di-Qiang¹,Xu Jin²⁴,Yang Fan¹,Liu Guang²,Zhang Dong-Ya²,Feng Qiang²,Xiao Liang²,Xue Wen-Bin²,Guo Jing²,Li Yu-Zhen²,Jin Tao²

Affiliation:

1. China Kweichow Moutai Distillery Co., Ltd.; Guizhou 564501 China

2. BGI-Shenzhen; Shenzhen 518083 China

3. Shenzhen Key Laboratory of Environmental Microbial Genomics and Application, BGI-Shenzhen; Shenzhen China

4. Shenzhen Key Laboratory of Bioenergy, BGI-Shenzhen; Shenzhen China

Funder

Guizhou Science and Technology Major Project

Publisher

Wiley

Subject

Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1002/jib.259/fullpdf

Reference30 articles.

1. Determination of microbial diversity in Daqu, a fermentation starter culture of Maotai liquor, using nested PCR-denaturing gradient gel electrophoresis;Liu;World J. Microbiol. Biotechnol.,2012

2. Comparison of species richness estimates obtained using nearly complete fragments and simulated pyrosequencing-generated fragments in 16S rRNA gene-based environmental surveys;Youssef;Appl. Environ. Microbiol.,2009

3. Design and evaluation of PCR primers for analysis of bacterial populations in wine by denaturing gradient gel electrophoresis;Lopez;Appl. Environ. Microbiol.,2003

4. Characterization of the yeast ecosystem in grape must and wine using real-time PCR;Zott;Food Microbiol.,2010

Cited by 52 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. The spatiotemporal heterogeneity of microbial community assembly during pit fermentation of soy sauce flavor baijiu;Food Bioscience;2024-10

2. Relationship between microbial protein and amino acid metabolism in fermented grains of long fermentation period strong-flavor Baijiu;Systems Microbiology and Biomanufacturing;2024-07-01

3. Metagenomic analysis of core differential microbes between traditional starter and Round-Koji-mechanical starter of Chi-flavor Baijiu;Frontiers in Microbiology;2024-06-17

4. The mechanism of microbial structure and flavor characteristics in Qing-Jiang-flavor Jiupei regulated by different fermentation seasons;Food Chemistry: X;2024-06

5. Metabolic profiling of wort fermented with water kefir grains and its effect on wort quality;Food Bioscience;2024-06

同舟云学术

1.学者识别学者识别

2.学术分析学术分析

3.人才评估人才评估

"同舟云学术"是以全球学者为主线，采集、加工和组织学术论文而形成的新型学术文献查询和分析系统，可以对全球学者进行文献检索和人才价值评估。用户可以通过关注某些学科领域的顶尖人物而持续追踪该领域的学科进展和研究前沿。经过近期的数据扩容，当前同舟云学术共收录了国内外主流学术期刊6万余种，收集的期刊论文及会议论文总量共计约1.5亿篇，并以每天添加12000余篇中外论文的速度递增。我们也可以为用户提供个性化、定制化的学者数据。欢迎来电咨询！咨询电话：010-8811{复制后删除}0370

www.globalauthorid.com

TOP

Copyright © 2019-2024 北京同舟云网络信息技术有限公司
京公网安备11010802033243号京ICP备18003416号-3