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Polish Journal of Microbiology
Volumen 69 (2020): Edición 2 (June 2020)
Acceso abierto
Characterization of Microbial Diversity and Community Structure in Fermentation Pit Mud of Different Ages for Production of Strong-Aroma Baijiu
XU-JIA WANG
XU-JIA WANG
,
HONG-MEI ZHU
HONG-MEI ZHU
,
ZHI-QIANG REN
ZHI-QIANG REN
,
ZHI-GUO HUANG
ZHI-GUO HUANG
,
CHUN-HUI WEI
CHUN-HUI WEI
y
JIE DENG
JIE DENG
| 12 may 2020
Polish Journal of Microbiology
Volumen 69 (2020): Edición 2 (June 2020)
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Article Category:
original-paper
Publicado en línea:
12 may 2020
Páginas:
151 - 164
Recibido:
06 ene 2020
Aceptado:
29 mar 2020
DOI:
https://doi.org/10.33073/pjm-2020-018
Palabras clave
strong-aroma Baijiu
,
fermentation pit mud
,
microbial community
,
Roche 454 pyrosequencing
,
PLFAs
© 2020 Xu-Jia Wang et al., published by Sciendo
This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License.
XU-JIA WANG
Sichuan C-Luminary Biotech Company
Chengdu, P.R. China
HONG-MEI ZHU
Sichuan C-Luminary Biotech Company
Chengdu, P.R. China
ZHI-QIANG REN
Liquor Making Biotechnology and Application Key Laboratory of Sichuan Province Sichuan University of Science and Engineering
Yibin, P.R. China
School of Bioengineering Sichuan University of Science and Engineering
Yibin, P.R. China
ZHI-GUO HUANG
Liquor Making Biotechnology and Application Key Laboratory of Sichuan Province Sichuan University of Science and Engineering
Yibin, P.R. China
School of Bioengineering Sichuan University of Science and Engineering
Yibin, P.R. China
CHUN-HUI WEI
Liquor Making Biotechnology and Application Key Laboratory of Sichuan Province Sichuan University of Science and Engineering
Yibin, P.R. China
School of Bioengineering Sichuan University of Science and Engineering
Yibin, P.R. China
JIE DENG
Liquor Making Biotechnology and Application Key Laboratory of Sichuan Province Sichuan University of Science and Engineering
Yibin, P.R. China
School of Bioengineering Sichuan University of Science and Engineering
Yibin, P.R. China