Filamentous fungal diversity and community structure associated with the solid state fermentation of Chinese Maotai-flavor liquor.

Filamentous fungal diversity and community structure associated with the solid state fermentation of Chinese Maotai-flavor liquor.

Item
http://www.wikidata.org/entity/Q31158938
Functional Properties of Microorganisms in Fermented FoodsReview: Diversity of Microorganisms in Global Fermented Foods and BeveragesGenomic and transcriptomic analyses of the Chinese Maotai-flavored liquor yeast MT1 revealed its unique multi-carbon co-utilizationEnzymes and bioproducts produced by the ascomycete fungus Paecilomyces variotii.Unraveling Core Functional Microbiota in Traditional Solid-State Fermentation by High-Throughput Amplicons and Metatranscriptomics Sequencing.Analysis of bacterial and fungal communities in Marcha and Thiat, traditionally prepared amylolytic starters of India.Metatranscriptomics Reveals the Functions and Enzyme Profiles of the Microbial Community in Chinese Nong-Flavor Liquor Starter.New microbial resource: microbial diversity, function and dynamics in Chinese liquor starter.Urea production by yeasts other than Saccharomyces in food fermentation.Bio-Heat Is a Key Environmental Driver Shaping the Microbial Community of Medium-Temperature Daqu.Environmental Microbiota Drives Microbial Succession and Metabolic Profiles during Chinese Liquor Fermentation.Directly mining a fungal thermostable α-amylase from Chinese Nong-flavor liquor starter.Comprehensive analysis of fungal diversity and enzyme activity in nuruk, a Korean fermenting starter, for acquiring useful fungi.Specific Volumetric Weight-Driven Shift in Microbiota Compositions With Saccharifying Activity Change in Starter for Chinese Baijiu FermentationDiversity of Yeasts and Molds by Culture-Dependent and Culture-Independent Methods for Mycobiome Surveillance of Traditionally Prepared Dried Starters for the Production of Indian Alcoholic Beverages
P2860

Filamentous fungal diversity and community structure associated with the solid state fermentation of Chinese Maotai-flavor liquor.

Item
http://www.wikidata.org/entity/Q31158938
description
2014 nî lūn-bûn
@nan
2014 թուականի Մարտին հրատարակուած գիտական յօդուած
@hyw
2014 թվականի մարտին հրատարակված գիտական հոդված
@hy
2014年の論文
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2014年論文
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2014年論文
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2014年論文
@zh-hk
2014年論文
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2014年論文
@zh-tw
2014年论文
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name
Filamentous fungal diversity a ...... Chinese Maotai-flavor liquor.
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Filamentous fungal diversity a ...... Chinese Maotai-flavor liquor.
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type
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Filamentous fungal diversity a ...... Chinese Maotai-flavor liquor.
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Filamentous fungal diversity a ...... Chinese Maotai-flavor liquor.
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Filamentous fungal diversity a ...... Chinese Maotai-flavor liquor.
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Filamentous fungal diversity a ...... Chinese Maotai-flavor liquor.
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Filamentous fungal diversity a ...... Chinese Maotai-flavor liquor.
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10.1016/J.IJFOODMICRO.2014.03.011
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