Difference analysis of bacterial community structure in Daqu with different peak temperatures achieved during fermentation

YANG Yang; LU Lingfei; LIU Guangqian; ZHANG Rui; WEN Fuli; SHEN Caihong; DONG Yi; WANG Xiaojun; WANG Songtao

doi:10.13995/j.cnki.11-1802/ts.033568

Difference analysis of bacterial community structure in Daqu with different peak temperatures achieved during fermentation

YANG Yang, LU Lingfei, LIU Guangqian, ZHANG Rui, WEN Fuli, SHEN Caihong, DONG Yi, WANG Xiaojun, WANG Songtao

Food and Fermentation Industries ›› 2023, Vol. 49 ›› Issue (13) : 70-77.

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Food and Fermentation Industries ›› 2023, Vol. 49 ›› Issue (13) : 70-77. DOI: 10.13995/j.cnki.11-1802/ts.033568

Difference analysis of bacterial community structure in Daqu with different peak temperatures achieved during fermentation

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2023, 49(13): 70-77 https://doi.org/10.13995/j.cnki.11-1802/ts.033568

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Received	Revised	Published
2022-09-08	2022-09-28	2023-07-15
Issue Date
2023-08-07

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