Insights into microbial communities and metabolic profiles in the traditional production of the two representative Hongqu rice wines fermented with Gutian Qu and Wuyi Qu based on single-molecule real-time sequencing
Guimei Chen, Wenlong Li, Ziyi Yang, Zihua Liang, Shiyun Chen, Yijian Qiu, Xu‐Cong Lv, Lianzhong Ai, Li Ni
Topics & Concepts
Food scienceFermentationLactococcusLeuconostocLactobacillusWineChemistryWeissellaFermentation in winemakingFermentation in food processingCandida kruseiBiologyLactococcus lactisBiochemistryLactic acidYeastBacteriaCandida tropicalisGeneticsFermentation and Sensory AnalysisPolyamine Metabolism and ApplicationsProbiotics and Fermented Foods