Differences of microbial community structure in fermented grains during strong-flavor <em>Baijiu</em> fermentationin new and old pits

doi:10.11882/j.issn.0254-5071.2024.01.008

Differences of microbial community structure in fermented grains during strong-flavor Baijiu fermentationin new and old pits

QIU Xianping, HUANG Qiao, YANG Jing, TIAN Lei, LIU Ying, LIN Yijin, GUAN Tongwei

China Brewing ›› 2024, Vol. 43 ›› Issue (1) : 50-56.

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China Brewing ›› 2024, Vol. 43 ›› Issue (1) : 50-56. DOI: 10.11882/j.issn.0254-5071.2024.01.008

Differences of microbial community structure in fermented grains during strong-flavor Baijiu fermentationin new and old pits

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2024, 43(1): 50-56 https://doi.org/10.11882/j.issn.0254-5071.2024.01.008

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Received	Revised	Published
2023-05-29	2023-06-01	2024-01-25
Issue Date
2024-02-05

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