Characterizing the Interaction Relationship of the Microbial Communities Between and Pit Mud Disturbing by

Overview

Journal Food Sci Biotechnol

Specialty Biotechnology

Date 2021 Oct 25

PMID 34691804

Citations 2

Authors

Suqi Chen

Jun Huang

Hui Qin

Rongqing Zhou

Yan Yang

Chuanfeng Qiu

Suyi Zhang

Affiliations

Soon will be listed here.

Abstract

Supplementary Information: The online version contains supplementary material available at 10.1007/s10068-021-00975-z.

Citing Articles

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PMID: 39992417 DOI: 10.1007/s00284-025-04135-y.

Deciphering the fungal symphony: unveiling the fungal dynamics during the fermentation of traditional Chinese strong-flavor .

Zhao L, Zhang W, Niu Y, Chen X, Guo J, Wu Y Front Microbiol. 2025; 16:1540118.

PMID: 39927264 PMC: 11802508. DOI: 10.3389/fmicb.2025.1540118.

Succession of microbial community structure in fermented grains during the fermentation of strong-flavor Baijiu and its impact on the metabolism of acids, alcohols, and esters.

Huang Z, Zeng B, Deng J, Ren Z, Xie J, Wei C Food Sci Biotechnol. 2024; 33(15):3501-3513.

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Effects of Attributes on Distribution and Assembly Patterns of Microbial Communities and Their Metabolic Function of Artificial Pit Mud.

Mu Y, Huang J, Zhou R, Zhang S, Qin H, Tang H Foods. 2022; 11(18).

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