Comparison of Fungal Communities at Peak Total Microbial Colony Count during Alcohol and Acetic Acid Fermentation in Shanxi Aged Vinegar under Different Production Modes and Seasons
To investigate the diversity of fungal community structures in Shanxi aged vinegar under different production modes and seasons, high-throughput sequencing technology was employed in this study to detect the fungal diversity in samples collected during the peak periods of microbial colony counts in...
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| Main Authors: | , , , |
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| Format: | Article |
| Language: | zho |
| Published: |
The editorial department of Science and Technology of Food Industry
2025-06-01
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| Series: | Shipin gongye ke-ji |
| Subjects: | |
| Online Access: | http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2024120330 |
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