Revealing bacterial community differences among different types of Daqu in Dezhou area based on PacBio SMRT sequencing and pure culture technology

CUI Mengjun, GUO Zhuang, DU Xinyong, WANG Chaoqing, HOU Qiangchuan, WANG Yurong

Food and Fermentation Industries ›› 2026, Vol. 52 ›› Issue (3) : 196-205.

PDF(17827 KB)
PDF(17827 KB)
Food and Fermentation Industries ›› 2026, Vol. 52 ›› Issue (3) : 196-205. DOI: 10.13995/j.cnki.11-1802/ts.043079

Revealing bacterial community differences among different types of Daqu in Dezhou area based on PacBio SMRT sequencing and pure culture technology

    {{javascript:window.custom_author_en_index=0;}}
  • {{article.zuoZhe_EN}}
Author information +
History +

HeighLight

{{article.keyPoints_en}}

Abstract

{{article.zhaiyao_en}}

Key words

QR code of this article

Cite this article

EndNote

Ris (Procite)

Bibtex

Download Citations
{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2026, 52(3): 196-205 https://doi.org/10.13995/j.cnki.11-1802/ts.043079

References

List( Publishing order | Descend order by publishing year | Descend order by cited within ) Chart analysis

References

{{article.reference}}

Funding

RIGHTS & PERMISSIONS

{{article.copyrightStatement_en}}
{{article.copyrightLicense_en}}
PDF(17827 KB)

Accesses

Citation

Detail
Sections
Recommended
Powered by Beijing Magtech Co. Ltd,.

/

〈 〉