Prokaryotic Communities in Pit Mud from Different-Aged Cellars Used for the Production of Chinese Strong-Flavored Liquor

Chinese strong-flavored liquor (CSFL) accounts for more than 70% of all Chinese liquor production. Microbes in pit mud play key roles in the fermentation cellar for the CSFL production. However, microbial diversity, community structure, and cellar-age-related changes in pit mud are poorly understood...

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Detalles Bibliográficos
Main Authors: Tao, Yong, Li, Jiabao, Rui, Junpeng, Xu, Zhancheng, Zhou, Yan, Hu, Xiaohong, Wang, Xiang, Liu, Menghua, Li, Daping, Li, Xiangzhen
Formato: Artigo
Idioma:Inglês
Publicado: American Society for Microbiology 2014
Assuntos:
Microbial Ecology
Acceso en liña:https://ncbi.nlm.nih.gov/pmc/articles/PMC3993157/
https://ncbi.nlm.nih.gov/pubmed/24487528
https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1128/AEM.04070-13
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