Chinese sweet rice wines (CSRW) are traditional, regionally distinct alcoholic beverages that are generally brewed with glutinous rice and fermentation starters. This study aimed to characterize micro

NIAID Data Ecosystem50

The ecology of apple-associated microbes in spontaneous cider fermentations

发酵微生物

苹果酒发酵工艺

Spontaneous cider fermentation involves transformation of pressed apple must by a community of apple-associated bacteria and yeast. Beneficial microbes catabolize apple carbohydrates to produce ethano

NIAID Data Ecosystem30

EMG produced TPA metagenomics assembly of the cassava fermentation tank metagenomes (fermentation metagenome) data set.

发酵微生物

食品发酵工艺

The fermentation metagenome Third Party Annotation (TPA) assembly was derived from the primary whole genome shotgun (WGS) data set: PRJNA296369. This project includes samples from the following biomes

NIAID Data Ecosystem50

Key Bacteria Responsible for Lactate Production and Dynamics during the Traditional Fermentation of Hong Qu Glutinous Rice Wine

发酵微生物

传统酿造工艺

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 fermentati

Mendeley Data40

Characteristics of microbial community in Chinese rice flavor Baijiu

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