Microbiota stratification and succession of amylase-producing Bacillus in traditional Chinese Jiuqu (fermentation starters).
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DOI: 10.1002/jsfa.10405
Abstract: BACKGROUND Jiuqu are vital saccharifying and fermenting agents for Chinese fermented foods. Natural ventilation during Jiuqu fermentation causes changes in temperature, oxygen and moisture content, and result in mass and heat gradients from the outer… read more here.
Keywords: jiuqu fermentation; jiuqu; microbiota stratification; amylase ... See more keywords