Analysis of microbial diversity and functional differences in different types of high‐temperature Daqu
Abstract Bacterial communities that enrich in high‐temperature Daqu are important for the Chinese maotai‐flavor liquor brewing process. However, the bacterial communities in three different types of high‐temperature Daqu (white Daqu, black Daqu, and yellow Daqu) are still undercharacterized. In this...
| Main Authors: | , , , , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Wiley
2021-02-01
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| Series: | Food Science & Nutrition |
| Subjects: | |
| Online Access: | https://doi.org/10.1002/fsn3.2068 |