Changes in microbial community during solid-state saccharification.

NIAID Data Ecosystem2026-03-11 收录

酿酒微生物

固态发酵工艺

数据链接：

https://www.ncbi.nlm.nih.gov/bioproject/PRJNA655605 数据链接链接失效反馈

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资源简介：

Microbial community dynamics during solid-state saccharification of Fuyu-flavor Baijiu

创建时间：

2020-08-06

Phylogenomics and functional annotation of 530 non-Saccharomyces yeasts from winemaking environments reveals their fermentome and flavorome

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Supplementary data of the article "Phylogenomics and functional annotation of 530 non-Saccharomyces yeasts from winemaking environments reveals their fermentome and flavorome"

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Analysis of transcriptomic response to SO2 by Oenococcus oeni growing in a continuous culture

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To successfully complete malolactic fermentation (MLF), Oenococcus oeni must overcome wine stress conditions of low pH, high ethanol, and presence of SO2. Failure to complete MLF may result in detrime

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

酿酒微生物

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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

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真菌群落

Succession of fungal communities in fermented grain during Chinese Dukang liquor fermentation

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