Our study provides detailed information for the fermentation mechanism of traditional Chinese cereal vinegar. Increased scientific knowledge are very necessary to improved vinegar manufacture technolo

NIAID Data Ecosystem60

Viable and total bacterial community in pit mud

窖泥微生物群落

白酒酿造微生物群落

The effect of dead bacteria on bacterial communities in pit miud was studied

NIAID Data Ecosystem30

Additional file 8: of Expanding the biodiversity of Oenococcus oeni through comparative genomics of apple cider and kombucha strains

比较基因组学

发酵微生物多样性

Table S1. Variable regions in groups C and D genomes, gene overview (XLSX 29 kb)

NIAID Data Ecosystem80

Systematic study of bacterial diversity in pit mud in manufacture of Chinese strong-flavor Baijiu

白酒酿造微生物

窖泥微生物群落

The pit mud in fermentation cellar is a complex ecosystem that hosts diverse microbial communities that contribute to the production of Chinese strong-flavor Baijiu. However, the microbial ecology of

NIAID Data Ecosystem50