Key Bacteria Responsible for Lactate Production and Dynamics during the Traditional Fermentation of Hong Qu Glutinous Rice Wine
收藏NIAID Data Ecosystem2026-03-10 收录
下载链接：
https://data.mendeley.com/datasets/ydt5m6jtgf
下载链接
链接失效反馈官方服务：
资源简介：
Figure 1. Change of lactate content among different starter samples (A: the Yongchun Hong Qu group samples; B: the Hetang Hong Qu group samples; C: the Yongtai Hong Qu group samples) during fermentation
Figure 2. Change of alcohol content among different starter samples (A: the Yongchun Hong Qu group samples; B: the Hetang Hong Qu group samples; C: the Yongtai Hong Qu group samples) during fermentation
Figure 3. Change of bacterial communities among different starter samples (A: the Yongchun Hong Qu group samples; B: the Hetang Hong Qu group samples; C: the Yongtai Hong Qu group samples) during fermentation at the genus level
Table 1 Change of bacterial communities during fermentation at the order level (%)
Table 2 Change of Lactobacillaceae bacterial communities during fermentation at the genus level (%)
Table 3 Lactate producing ability of LAB isolates
创建时间：
2018-05-11
