Microbiota succession and exploration of higher alcohols-producing core bacteria in northern Huangjiu fermentation Raw sequence reads (fungi raw data) Raw sequence reads

Three parallel Huangjiu mash samples were collected every two days during the fermentation stages of 0, 2, 4, 6, 8 and 10 days.

在发酵周期的第0、2、4、6、8及10天，每隔两日采集三份平行黄酒（Huangjiu）醪液样本。