New microbial resource: microbial diversity, function and dynamics in Chinese liquor starter-Reference-Cited by-同舟云学术

New microbial resource: microbial diversity, function and dynamics in Chinese liquor starter

Published:2017-11-06 Issue:1 Volume:7 Page:
ISSN:2045-2322
Container-title:Scientific Reports
language:en
Short-container-title:Sci Rep

Author:

Huang Yuhong,Yi Zhuolin,Jin Yanling,Zhao Yonggui,He Kaize,Liu Dayu,Zhao Dong,He Hui,Luo Huibo,Zhang Wenxue,Fang Yang,Zhao Hai

Publisher

Springer Science and Business Media LLC

Subject

Multidisciplinary

Link

http://www.nature.com/articles/s41598-017-14968-8.pdf

Reference98 articles.

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2. Yao, F. et al. Chemical Analysis of the Chinese Liquor Luzhoulaojiao by Comprehensive Two-Dimensional Gas Chromatography/Time-of-Flight Mass Spectrometry. Sci Rep 5, 9553, https://doi.org/10.1038/srep09553 (2015).

3. Farías, M. E., Sosa, O.A., Mendoza, L.M. & Fernández, P.A.A. Microbial Interaction in Fermented Beverages 65 (Nova Science pub Inc, New York, 2011).

4. Xu, Y., Wang, D., Fan, W. L., Mu, X. Q. & Chen, J. in Biotechnology in China II: Chemicals, Energy and Environment (eds G. T. Tsao, Pingkai Ouyang, & Jian Chen) 189–233 (Springer Berlin Heidelberg, 2010).

5. Chen, B., Wu, Q. & Xu, Y. Filamentous fungal diversity and community structure associated with the solid state fermentation of Chinese Maotai-flavor liquor. Int J Food Microbiol 179, 80–84, https://doi.org/10.1016/j.ijfoodmicro.2014.03.011 (2014).

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