Dominant lactobacilli synthesize caproate in strong-flavor Baijiu fermentation revealed by in situ, genomic and transcriptomic analyses
收藏NIAID Data Ecosystem2026-05-10 收录
下载链接：
https://www.ncbi.nlm.nih.gov/sra/SRP645851
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资源简介：
We are submitting the raw data of varying lactic acid concentrations and the Jiu pei from both new and old fermentation pits during the 0-60 day fermentation process.
创建时间：
2025-11-18
