Characterization of microbial diversity and community structure in fermentation pit mud of different ages for production of strong-aroma Baijiu

• Autorzy: Wang X.-J. , Zhu H.-M. , Ren Z.-Q. , Huang Z.-G. , Wei C.-H. , Deng J.
• Języki publikacji: EN

Abstrakty

EN

• Wydawca: -
• Czasopismo: Polish Journal of Microbiology
• Rocznik: 2020
• Tom: 69
• Numer: 2
• Opis fizyczny: p.151-164,fig.,ref.

Twórcy

autor

Wang X.-J.

• Sichuan C-Luminary Biotech Company, Chengdu, China

autor

Zhu H.-M.

• Sichuan C-Luminary Biotech Company, Chengdu, China

autor

Ren Z.-Q.

• Liquor Making Biotechnology and Application Key Laboratory of Sichuan Province, Sichuan University of Science and Engineering, Yibin, China
• School of Bioengineering, Sichuan University of Science and Engineering, Yibin, China

autor

Huang Z.-G.

• Liquor Making Biotechnology and Application Key Laboratory of Sichuan Province, Sichuan University of Science and Engineering, Yibin, China
• School of Bioengineering, Sichuan University of Science and Engineering, Yibin, China

autor

Wei C.-H.

• Liquor Making Biotechnology and Application Key Laboratory of Sichuan Province, Sichuan University of Science and Engineering, Yibin, China
• School of Bioengineering, Sichuan University of Science and Engineering, Yibin, China

autor

Deng J.

• Liquor Making Biotechnology and Application Key Laboratory of Sichuan Province, Sichuan University of Science and Engineering, Yibin, China
• School of Bioengineering, Sichuan University of Science and Engineering, Yibin, China

Identyfikatory

DOI

10.33073/pjm-2020-018