Comparison of microbial community diversity in the manual work and mechanized production process of sauce-flavor high-temperature Daqu
The composition and difference of microorganisms in the production process of sauce-flavor (Jiangxiangxing) high-temperature Daqu in the manual workshop, the new and the old machine workshop were analyzed by high-throughput sequencing technology. The results showed that the composition of dominant m...
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| Main Author: | |
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| Format: | Article |
| Language: | English |
| Published: |
Editorial Department of China Brewing
2024-07-01
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| Series: | Zhongguo niangzao |
| Subjects: | |
| Online Access: | https://manu61.magtech.com.cn/zgnz/fileup/0254-5071/PDF/0254-5071-2024-43-7-79.pdf |
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