Analysis on the microbial community structure and differences in Daqu and fermented grains of strong-flavor and light-flavor Baijiu based on high-throughput sequencing
In order to investigate the microbial community structure in the Daqu and fermented grains at the later stages of fermentation for strong-flavor (Nongxiangxing) and light-flavor (Qingxiangxing) Baijiu, analyze the similarities and differences in microbial communities between the two types of Baijiu...
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| Main Author: | |
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| Format: | Article |
| Language: | English |
| Published: |
Editorial Department of China Brewing
2025-05-01
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| Series: | Zhongguo niangzao |
| Subjects: | |
| Online Access: | https://manu61.magtech.com.cn/zgnz/fileup/0254-5071/PDF/0254-5071-2025-44-5-98.pdf |
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