Characterization of microbial community profiles associated with quality of Chinese strong‐aromatic liquor through metagenomics
Sign Up to like & getrecommendations! Published in 2019 at "Journal of Applied Microbiology"
DOI: 10.1111/jam.14279
Abstract: Microorganisms in fermentation pits (FPs) play key roles for Chinese‐strong‐aromatic‐liquor (CSAL) production. However, the microbial community in the FPs is still poorly understood. Here, the aim of this study was to reveal the diversity and… read more here.
Keywords: microbial community; aromatic liquor; chinese strong; strong aromatic ... See more keywords
Occurrence, Diversity, and Character of Bacillaceae in the Solid Fermentation Process of Strong Aromatic Liquors
Sign Up to like & getrecommendations! Published in 2022 at "Frontiers in Microbiology"
DOI: 10.3389/fmicb.2021.811788
Abstract: Strong aromatic liquors, also known as strong aromatic Baijiu (SAB) in China, are manufactured by solid fermentation, with a multi-microbe mixing and cooperative fermentation process that uses Daqu as a brewing starter. Bacillaceae have a… read more here.
Keywords: bacillaceae; fermentation; fermentation process; aromatic liquors ... See more keywords