Diversity and dynamic succession of microorganisms during Daqu preparation for Luzhou- flavour liquor using second-generation sequencing technology-Reference-Cited by-同舟云学术

Diversity and dynamic succession of microorganisms during Daqu preparation for Luzhou- flavour liquor using second-generation sequencing technology

Published:2018-10 Issue:4 Volume:124 Page:498-507
ISSN:0046-9750
Container-title:Journal of the Institute of Brewing
language:en
Short-container-title:J. Inst. Brew.

Author:

Yang Jian-Gang¹^ORCID,Dou Xiao¹,Ma Ying-Ying¹

Affiliation:

1. College of Bioengineering; Sichuan University of Science and Engineering; No.180, Xueyuan Street, Huixing Road Zigong Sichuan Province 643000 China

Funder

the Open Fund of Liquor-Making Biotech and Application of Key Laboratory of Sichuan Province

the Foundation of Sichuan Province Academician work station of Solid Brewing Technology Research

the Development Plan for Scientific Innovation Team of Sichuan Provincial Universities

the Key Science and Technology Plan Project of Zigong City

the Talent Introduction Project of Sichuan University of Science and Engineering

Publisher

Wiley

Subject

Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1002/jib.528/fullpdf

Reference26 articles.

1. Study on isolation and identification and population succession law of bacterial in fermented grains during the brewing of Luzhou- flavour Liquor;Dou;Sci. Technol. Food Ind.,2017

2. Microbial diversity in Daqu during production of Luzhou-flavored liquor;Yang;J. Am. Soc. Brew. Chem.,2017

3. Research on Luzhou-flavor Daqu starter & its application;Hu;Liquor-making Sci. Technol.,2004

4. Analysis of microbes in Baiyunbian Daqu;Zhang;Liquor-making Sci. Technol.,2010

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