Structural and Functional Changes in Prokaryotic Communities in Artificial Pit Mud during Chinese Baijiu Production

Structural and Functional Changes in Prokaryotic Communities in Artificial Pit Mud during Chinese Baijiu Production

Strong-flavor baijiu (SFB) accounts for more than 70% of all Chinese liquor production. In the Chinese baijiu brewing industry, artificial pit mud (APM) has been widely used since the 1960s to construct fermentation cellars for production of high-quality SFB. To gain insights at the systems level in...

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Bibliographic Details
Main Authors: Mao-Ke Liu, Yu-Ming Tang, Xiao-Jiao Guo, Ke Zhao, Petri Penttinen, Xin-Hui Tian, Xin-Yu Zhang, Dao-Qun Ren, Xiao-Ping Zhang
Format: Article
Language:English
Published: American Society for Microbiology 2020-03-01
Series:mSystems
Subjects:
strong-flavor baijiu
prokaryotic community
artificial pit mud
metaproteomics
metabolomics
Online Access:https://doi.org/10.1128/mSystems.00829-19

Internet

https://doi.org/10.1128/mSystems.00829-19

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