study of bacterial community dynamic in fermented grain of a novel Luzhou-aroma Baijiu. fermented grain

In this study, a novel procedure was designed and used to produce Luzhou-aroma Baijiu.The general steps for this procedure are intact sorghums pretreatment, saccharification and fermentation. During fermentation process, we collected fermented grain and conducted Illumina MiSeq sequencing to investigate the bacterial community dynamic. The data presented in this study provided a basis for the novel Luzhou-aroma Baijiu production.