Microbial community structure of lactic acid bacteria in Shanxi aged vinegar production and the flavor metabolism characteristics of superior strains
The structure of lactic acid bacteria in Daqu, fermented mash and Cupei of Shanxi aged vinegar was analyzed by Illumina Miseq high- throughput sequencing technology and traditional cultivable technology, and the lactic acid bacteria strains with excellent acid production ability were isolated and sc...
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| Main Author: | |
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| Format: | Artigo |
| Language: | Inglês |
| Published: |
Editorial Department of China Brewing
2024-07-01
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| Series: | Zhongguo niangzao |
| Subjects: | |
| Online Access: | https://manu61.magtech.com.cn/zgnz/fileup/0254-5071/PDF/0254-5071-2024-43-7-66.pdf |
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