The new mud pit of Chinese strong flavor baijiu was improved by using the Huangshui fermentation broth of the old pit mud, and the physicochemical properties and bacterial community changes of the pit

NIAID Data Ecosystem50

Pit mud

白酒酿造微生物

发酵过程控制

In this comprehensive study, we integrated metagenomic sequencing with rigorous physicochemical analysis to unravel the pivotal role of functional microorganisms in the pit mud during the intricate Ba

NIAID Data Ecosystem40

Microbial analysis of Chinese Rice-flavor liquor

米香型白酒微生物组

白酒酿造微生物

Microbial community in Chinese Rice-flavor liquor

NIAID Data Ecosystem60

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