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

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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Bibliographic Details
Main Authors: Jie Wang, Qingping Zhong, Yingying Yang, Hanrong Li, Li Wang, Yigang Tong, Xiang Fang, Zhenlin Liao
Format: Article
Language:English
Published: Frontiers Media S.A. 2018-05-01
Series:Frontiers in Microbiology
Subjects:
Xiaoqu
bacterial diversity
MiSeq high-throughput sequencing
Round-Koji-maker starter
Jiu Bing
Bing Wan
Online Access:https://www.frontiersin.org/article/10.3389/fmicb.2018.01053/full

Internet

https://www.frontiersin.org/article/10.3389/fmicb.2018.01053/full

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