机译:Daqu Microbiota在中文Baijiu发酵过程中展示了特定于特定的和周期性的连续特征
Key Laboratory of Industrial Biotechnology of Ministry of Education School of Biotechnology Jiangnan University Wuxi 214122 PR China School of Pharmaceutical Science Jiangnan University Wuxi 214122 PR China;
Key Laboratory of Industrial Biotechnology of Ministry of Education School of Biotechnology Jiangnan University Wuxi 214122 PR China National Engineering Research Center of Solid-State Brewing Luzhou 646000 PR China;
National Engineering Laboratory for Cereal Fermentation Technology Jiangnan University Wuxi 214122 PR China Jiangsu Engineering Research Center for Bioactive Products Processing Technology Jiangnan University Wuxi 214122 PR China;
National Engineering Laboratory for Cereal Fermentation Technology Jiangnan University Wuxi 214122 PR China;
National Engineering Laboratory for Cereal Fermentation Technology Jiangnan University Wuxi 214122 PR China Jiangsu Engineering Research Center for Bioactive Products Processing Technology Jiangnan University Wuxi 214122 PR China;
National Engineering Research Center of Solid-State Brewing Luzhou 646000 PR China;
National Engineering Research Center of Solid-State Brewing Luzhou 646000 PR China;
School of Pharmaceutical Science Jiangnan University Wuxi 214122 PR China;
Key Laboratory of Industrial Biotechnology of Ministry of Education School of Biotechnology Jiangnan University Wuxi 214122 PR China National Engineering Laboratory for Cereal Fermentation Technology Jiangnan University Wuxi 214122 PR China National Engineering Research Center of Solid-State Brewing Luzhou 646000 PR China;
Daqu microbiota; Microbiota succession; Baijiu fermentation; Function prediction;
机译:多批发酵促进中国杂项味百九发酵中功能微生物群的形成
机译:Laobaigan Daqu的高乙酸乙酸乙酸酵母的分离与表征及其优质Baijiu的发酵条件
机译:初始温度对白河发酵过程中微生物群落连续率和挥发性味道的影响
机译:发酵起动器中微生物群落组合物的表征揭示了一种不同的优势物种组合,可能导致中国古吉定位液的味道
机译:多批次发酵促进中国杂味白酒发酵中功能菌群的形成
机译:Laobaigan Daqu的高乙酸乙酸乙酸酵母的分离与表征及其优质Baijiu的发酵条件