Variation in microbiological heterogeneity in Chinese strong-flavor Baijiu fermentation for four representative varieties of sorghum

Liu, Mao-Ke; Tang, Yu-Ming; Liu, Cheng-Yuan; Tian, Xin-Hui; Jiang, Kai-Feng; Ni, Xian-Lin; Zhang, Xin-Yu; Tang, Yu-Ming; Liu, Cheng-Yuan; Tian, Xin-Hui; Zhang, Xin-Yu; Zhang, Ji-Wei; Fan, Xiao-Li; SCI

机构： Sichuan Acad Agr Sci, Inst Rice & Sorghum Sci, Deyang 618000, Peoples R China; Inst Luzhou Liquor Making Sci, Luzhou 646100, Peoples R China; Sichuan Agr Univ, State Key Lab Crop Gene Explorat & Utilizat Southw, Chengdu 611130, Peoples R China; Chinese Acad Sci, Chengdu Inst Biol, Chengdu 611130, Peoples R China;

来源：INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY年份：2023

关键词： Chinese liquor; Zaopei; Microbial community; Metaproteomics; Metabolomics