Microbial community structure of pit mud in a Chinese strong aromatic liquor fermentation pit
نویسندگان
چکیده
منابع مشابه
Prokaryotic communities in pit mud from different-aged cellars used for the production of Chinese strong-flavored liquor.
Chinese strong-flavored liquor (CSFL) accounts for more than 70% of all Chinese liquor production. Microbes in pit mud play key roles in the fermentation cellar for the CSFL production. However, microbial diversity, community structure, and cellar-age-related changes in pit mud are poorly understood. Here, we investigated the prokaryotic community structure and diversity in pit-mud samples with...
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The popular distilled Chinese strong-flavour liquor (CSFL) is produced by solid fermentation in the ground pit. Microbes inhabiting in the pit mud (PM) on the walls of the fermentation pit are responsible for the production of caproic acid (CA) that determines the quality of CSFL to a large degree. However, little is known about the active microbial populations and metabolic potential of the PM...
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ژورنال
عنوان ژورنال: Journal of the Institute of Brewing
سال: 2012
ISSN: 0046-9750
DOI: 10.1002/jib.52