The microbiota diversity and dynamics during of Shanxi aged vinegar, one of the famous Chinese vinegars was analyzed by Illumina MiSeq sequencing. Increased scientific knowledge about microbial fermen

NIAID Data Ecosystem50

Fungal diversity during the Chinese vinegar fermentation,

醋发酵微生物

固态发酵动态

The dynamics of microbiota during the whole solid state fermentation of Chinese cereal vinegar were determined and analyzed by principal component analysis . Our study provides detailed information fo

NIAID Data Ecosystem40

Shanxi mature vinegar fermentation vinegar Pei Metagenome. food fermentation metagenome

醋发酵微生物

传统发酵生态演替

Seasonal dynamics of bacterial community diversity and succession in traditional fermentation process of Shanxi mature vinegar

NIAID Data Ecosystem50

Genome sequence of high acetic acid resistant bacteria: Gluconacetobacter europaeus LMG 18890T (type strain), Gluconacetobacter europaeus LMG 18494 (V3 strain), Gluconacetobacter europaeus 5P3 (wine vinegar isolate), and Gluconacetobacter oboediens 174Bp2 (spirit vinegar isolate). Aceto

醋发酵微生物

耐酸细菌基因组

Bacteria from the genus Gluconacetobacter are usually involved in the industrial production of vinegars with high acetic acid concentration. We describe the genome sequence of several Gluconacetobacte

NIAID Data Ecosystem40

Metagenome analysis of microorganisms in vinegar fermented using rye bread.

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