Analysis of bacteria diversity during the production of high-temperature <i>Daqu</i> of Maotai-flavor Baijiu using SMRT technology

doi:10.13995/j.cnki.11-1802/ts.028774

Analysis of bacteria diversity during the production of high-temperature Daqu of Maotai-flavor Baijiu using SMRT technology

XIE Dan, WU Cheng, CHENG Pingyan, HUANG Wei, BI Yuanlin, ZHANG Jian, LI Lingzhuo, WANG Diqiang, YOU Xiaolong, HU Feng

Food and Fermentation Industries ›› 2022, Vol. 48 ›› Issue (19) : 58-64.

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Food and Fermentation Industries ›› 2022, Vol. 48 ›› Issue (19) : 58-64. DOI: 10.13995/j.cnki.11-1802/ts.028774

Analysis of bacteria diversity during the production of high-temperature Daqu of Maotai-flavor Baijiu using SMRT technology

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2022, 48(19): 58-64 https://doi.org/10.13995/j.cnki.11-1802/ts.028774

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Received	Revised	Published
2021-08-04	2021-09-30	2022-10-15
Issue Date
2022-11-01

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