Microbial community structure and dynamic succession in traditional fermentation ofMucor-type Yongchuan Douchi

LI Wei; LUO Shenbin; QIU Zerui; LAI Denglei; WANG Hongwei; SUO Huayi

doi:10.13995/j.cnki.11-1802/ts.024566

LI Wei, LUO Shenbin, QIU Zerui, LAI Denglei, WANG Hongwei, SUO Huayi

Food and Fermentation Industries ›› 2020, Vol. 46 ›› Issue (23) : 60-67.

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Food and Fermentation Industries ›› 2020, Vol. 46 ›› Issue (23) : 60-67. DOI: 10.13995/j.cnki.11-1802/ts.024566

Microbial community structure and dynamic succession in traditional fermentation ofMucor-type Yongchuan Douchi

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2020, 46(23): 60-67 https://doi.org/10.13995/j.cnki.11-1802/ts.024566

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Received	Revised	Published
2020-05-27	2020-06-06	2020-12-15
Issue Date
2020-12-30

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