Changes in the microbial community structure during the digitally managed fermentation of medium-temperature Daqu-Reference-Cited by-同舟云学术

Changes in the microbial community structure during the digitally managed fermentation of medium-temperature Daqu

Published:2022 Issue: Volume:42 Page:
ISSN:1678-457X
Container-title:Food Science and Technology
language:
Short-container-title:Food Sci. Technol

Author:

CAO Jinghua¹^ORCID,ZHENG Yalun²,ZHAO Ting²,MAO Hao²,FANG Shangling²,CHEN Maobin²,LIU Shilin³

Affiliation:

1. Huazhong Agricultural University, China; Hubei University of Technology, China

2. Hubei University of Technology, China

3. Huazhong Agricultural University, China

Publisher

FapUNIFESP (SciELO)

Subject

Food Science,Biotechnology

Link

http://www.scielo.br/scielo.php?script=sci_pdf&pid=S0101-20612022000101365&tlng=en

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3. Roles of aging in the production of light-flavored Daqu;Fan G.;Journal of Bioscience and Bioengineering,2019

4. Analysis of physicochemical indices, volatile flavor components, and microbial community of a light-flavor Daqu;Fan G.;Journal of the American Society of Brewing Chemists,2018

5. Deciphering bacterial community succession patterns and their correlations with physicochemical factors in solid-state fermentation of high-quality jujube vinegar;Fan Y.;Food Science and Technology,2022

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