The functional potential and active populations of the pit mud microbiome for the production of Chin...
The functional potential and active populations of the pit mud microbiome for the production of Chinese strong‐flavour liquor
About this item
Full title
Author / Creator
Tao, Yong , Wang, Xiang , Li, Xiangzhen , Wei, Na , Jin, Hong , Xu, Zhancheng , Tang, Qinglan and Zhu, Xiaoyu
Publisher
United States: John Wiley & Sons, Inc
Journal title
Language
English
Formats
Publication information
Publisher
United States: John Wiley & Sons, Inc
Subjects
More information
Scope and Contents
Contents
Summary
The popular distilled Chinese strong‐flavour liquor (CSFL) is produced by solid fermentation in the ground pit. Microbes inhabiting in the pit mud (PM) on the walls of the fermentation pit are responsible for the production of caproic acid (CA) that determines the quality of CSFL to a large degree. However, little is known about the acti...
Alternative Titles
Full title
The functional potential and active populations of the pit mud microbiome for the production of Chinese strong‐flavour liquor
Authors, Artists and Contributors
Author / Creator
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Record Identifier
TN_cdi_doaj_primary_oai_doaj_org_article_11dda95582624755ba54cf182ee0f12a
Permalink
https://devfeature-collection.sl.nsw.gov.au/record/TN_cdi_doaj_primary_oai_doaj_org_article_11dda95582624755ba54cf182ee0f12a
Other Identifiers
ISSN
1751-7915
E-ISSN
1751-7915
DOI
10.1111/1751-7915.12729
