Profiling the composition and metabolic activities of microbial community in fermented grain for the Chinese strong-flavor Baijiu production by using the metatranscriptome, high-throughput 16S rRNA and ITS gene sequencings
Xiaolong Hu, Kangli Wang, Mengen Chen, Jianhui Fan, Suna Han, Jianguang Hou, Lei Chi, Yupeng Liu, Tao Wei
Topics & Concepts
BiologyFood scienceFermentationSaccharomyces cerevisiaeYeastBiochemistryGeneRibosomal RNAAcetaldehydeMicrobial metabolismEthanol metabolismBacteriaMicroorganismChemistryMetabolismEthanolGeneticsFermentation and Sensory AnalysisMicrobial Metabolism and ApplicationsProbiotics and Fermented Foods