Comparison of Bacterial Diversity Between Two Traditional Starters and the Round-Koji-Maker Starter for Traditional Cantonese Chi-Flavor Liquor Brewing

Xiaoqu is a traditional fermentation starter that is used for Chinese liquor production. Although microorganisms in the starters are closely associated with the quality and flavor of liquor, knowledge of the microbiota in xiaoqu is still far from complete, let alone the starters produced by new proc...

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Bibliografiske detaljer
Udgivet i:Front Microbiol
Main Authors: Wang, Jie, Zhong, Qingping, Yang, Yingying, Li, Hanrong, Wang, Li, Tong, Yigang, Fang, Xiang, Liao, Zhenlin
Format: Artigo
Sprog:Inglês
Udgivet: Frontiers Media S.A. 2018
Fag:
Microbiology
Online adgang:https://ncbi.nlm.nih.gov/pmc/articles/PMC5974115/
https://ncbi.nlm.nih.gov/pubmed/29875758
https://ncbi.nlm.nih.govhttp://dx.doi.org/10.3389/fmicb.2018.01053
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