Sake is a traditional Japanese alcoholic beverage prepared by multiple parallel fermentation of rice. The fermentation process of yamahai-ginjo-shikomi sake is mainly performed by three microbes, Aspe

NIAID Data Ecosystem30

Table_1_Backslopping Time, Rinsing of the Grains During Backslopping, and Incubation Temperature Influence the Water Kefir Fermentation Process.DOCX

食品发酵工艺

微生物群落动态

For eight backslopping steps, eight series of water kefir fermentation processes differing in backslopping time and rinsing of the grains during each backslopping step and eight series of fermentation

NIAID Data Ecosystem20

Data_Sheet_1_Deciphering the Composition and Functional Profile of the Microbial Communities in Chinese Moutai Liquor Starters.pdf

酿酒微生物

发酵微生物基因功能

Moutai is a world-famous traditional Chinese liquor with complex taste and aroma, which are considered to be strongly influenced by the quality of fermentation starters (Daqu). However, the role of mi

NIAID Data Ecosystem30

Streptococcus thermophilus S-3 Raw sequence reads. Streptococcus thermophilus

微生物基因组学

食品发酵工艺

Streptococcus thermophilus, as a major starter for the dairy industry, is co-fomented with Lactobacillus bulgaricus to improve the flavor of fermented products

NIAID Data Ecosystem20