1-4cycles of fermented grains 16s

NIAID Data Ecosystem2026-03-14 收录

酿酒微生物

酱香型白酒发酵

数据链接：

https://www.ncbi.nlm.nih.gov/bioproject/PRJNA941016 数据链接链接失效反馈

官方服务：

资源简介：

Micorbial community assembly in the four cycles during Jiang-flavor Baijiu fermentation

创建时间：

2023-03-04

泛菌属

酿酒微生物

酵母菌株特性

该菌株在CM0847培养基上37 ℃生长良好,需氧类型为好氧可用于研究；教学；分析检测。可采用-80℃冰箱冻结法；真空冷冻干燥法进行保藏。菌落光滑、浅黄色、不透明、较干燥。菌体杆状，长短不一，单个、成对或堆状排列，革兰氏阴性。耐二氧化硫50ppm，耐酸，pH 3.5生长，菌种培养过程产生色素。葡萄酒酿造

中国科技资源共享网2026-07-12 更新60

Data_Sheet_1_Deciphering the Composition and Functional Profile of the Microbial Communities in Chinese Moutai Liquor Starters.pdf

酿酒微生物

发酵微生物基因功能

Moutai is a world-famous traditional Chinese liquor with complex taste and aroma, which are considered to be strongly influenced by the quality of fermentation starters (Daqu). However, the role of mi

NIAID Data Ecosystem30

Fermenting sorghum fungi metagenome

酿酒微生物

真菌宏基因组

Fermented sorghum samples were collected from Xinghua Village Fen Distillery of Shanxi province in China.

NIAID Data Ecosystem10

A bacterium used in the winemaking process. Oenococcus oeni ATCC BAA-1163

酿酒微生物

比较基因组学

Oenococcus oeni ATCC BAA-1163. The genome of this strain is being sequenced for comparative genome analysis.

NIAID Data Ecosystem50

Grapevine vinification microbiome (must)

酿酒微生物

发酵过程监控

Grapevine vinification microbiome along six vinifications from five stages: three inoculated with the indigenous S. cerevisiae strains W12, W13 and W17, two inoculated with commercial S. cerevisiae GV

NIAID Data Ecosystem10

1-4cycles of fermented grains 16s

资源简介：

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