Analysis of the difference between aged and degenerated pit mud microbiome in fermentation cellars for Chinese Luzhou-flavor baijiu by metatranscriptomics.

Zhou, Wen; Liao, Zuomin; Wu, Zhengyun; Suyama, Taikei; Zhang, Wenxue

Zhou, Wen; Liao, Zuomin; Wu, Zhengyun; Suyama, Taikei; Zhang, Wenxue.

Affiliation

Zhou W; College of Biomass Science and Engineering, Sichuan University, Chengdu, China.
Liao Z; Department of Liquor and Food Engineering, Sichuan Technology and Business College, Dujiangyan, China.
Wu Z; College of Biomass Science and Engineering, Sichuan University, Chengdu, China.
Suyama T; College of Biomass Science and Engineering, Sichuan University, Chengdu, China.
Zhang W; Akashi National College of Technology, Akashi, Japan.

J Sci Food Agric ; 101(11): 4621-4631, 2021 Aug 30.

Article in En | MEDLINE | ID: mdl-33474773

Subject(s)

Bacteria/metabolism; Flavoring Agents/metabolism; Microbiota; Wine/microbiology; Archaea/classification; Archaea/genetics; Archaea/isolation & purification; Archaea/metabolism; Bacteria/classification; Bacteria/genetics; Bacteria/isolation & purification; China; Fermentation; Industrial Microbiology/instrumentation; Industrial Microbiology/methods; Time Factors; Wine/analysis

Key words

Luzhou-flavor baijiu; metatranscriptomics; microbiota; organic acid pathways; pit mud

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Full text: 1 Collection: 01-internacional Database: MEDLINE Main subject: Bacteria / Wine / Microbiota / Flavoring Agents Type of study: Prognostic_studies Country/Region as subject: Asia Language: En Journal: J Sci Food Agric Year: 2021 Document type: Article Affiliation country: China Country of publication: United kingdom

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