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

Jiang-flavor daqu metatranscriptomics

白酒酿造微生物

大曲发酵过程分析

metatranscriptomics was used to unravel the active microbiota and key enzymes in the JF daqu making process.

NIAID Data Ecosystem40

Bacterial community during Xin-flavor baijiu brewing

白酒酿造微生物

食品发酵工艺

This study focused on the bacterial community during the Xin-flavor baijiu brewing, which contains three continuous brewing stages, namely saccharification, stacking, and fermentation.Then DNA was ext

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 community in fermented grains

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