المؤلفون: Duan ZF; Key Laboratory of Brewing Microbiome and Enzymatic Molecular Engineering, China General Chamber of Commerce, Beijing, China.; Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology and Business University, Beijing, China., Han MY; Key Laboratory of Brewing Microbiome and Enzymatic Molecular Engineering, China General Chamber of Commerce, Beijing, China.; Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology and Business University, Beijing, China., Niu JL; Key Laboratory of Brewing Microbiome and Enzymatic Molecular Engineering, China General Chamber of Commerce, Beijing, China.; Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology and Business University, Beijing, China., Zhao JR; Key Laboratory of Brewing Microbiome and Enzymatic Molecular Engineering, China General Chamber of Commerce, Beijing, China.; Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology and Business University, Beijing, China., Li WW; Key Laboratory of Brewing Microbiome and Enzymatic Molecular Engineering, China General Chamber of Commerce, Beijing, China.; Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology and Business University, Beijing, China., Zhu LN; Hebei Fenglaiyi Distillery Co., Ltd, Hebei, China., Ma HF; Hebei Fenglaiyi Distillery Co., Ltd, Hebei, China., Wu YF; Key Laboratory of Brewing Microbiome and Enzymatic Molecular Engineering, China General Chamber of Commerce, Beijing, China.; Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology and Business University, Beijing, China., Li XT; Key Laboratory of Brewing Microbiome and Enzymatic Molecular Engineering, China General Chamber of Commerce, Beijing, China.; Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology and Business University, Beijing, China., Sun BG; Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology and Business University, Beijing, China.

المصدر: Journal of the science of food and agriculture [J Sci Food Agric] 2024 Aug 15; Vol. 104 (10), pp. 5973-5981. Date of Electronic Publication: 2024 Mar 18.

نوع المنشور: Journal Article

بيانات الدورية: Publisher: John Wiley & Sons Country of Publication: England NLM ID: 0376334 Publication Model: Print-Electronic Cited Medium: Internet ISSN: 1097-0010 (Electronic) Linking ISSN: 00225142 NLM ISO Abbreviation: J Sci Food Agric Subsets: MEDLINE

مواضيع طبية MeSH: Fermentation* , Flavoring Agents*/metabolism , Flavoring Agents*/chemistry , Yeasts*/metabolism , Yeasts*/classification , Yeasts*/genetics , Alcoholic Beverages*/analysis , Alcoholic Beverages*/microbiology , Taste*, China ; Gas Chromatography-Mass Spectrometry ; Edible Grain/chemistry ; Edible Grain/microbiology ; Edible Grain/metabolism ; Ethanol/metabolism ; Ethanol/analysis

المؤلفون: Yan Y; School of Light Industry, Beijing Technology and Business University, Beijing, China.; Key Laboratory of Brewing Molecular Engineering of China Light Industry, Beijing, China., Chen H; School of Light Industry, Beijing Technology and Business University, Beijing, China.; Key Laboratory of Brewing Molecular Engineering of China Light Industry, Beijing, China., Sun L; School of Light Industry, Beijing Technology and Business University, Beijing, China.; Key Laboratory of Brewing Molecular Engineering of China Light Industry, Beijing, China., Zhang W; College of Food Science and Technology, Hebei Agricultural University, Baoding, China., Lu X; State Key Laboratory for Infectious Disease Prevention and Control, National Institute for Communicable Disease Control and Prevention, Chinese Center for Disease Control and Prevention, Beijing, China., Li Z; State Key Laboratory for Infectious Disease Prevention and Control, National Institute for Communicable Disease Control and Prevention, Chinese Center for Disease Control and Prevention, Beijing, China., Xu J; School of Light Industry, Beijing Technology and Business University, Beijing, China.; Key Laboratory of Brewing Molecular Engineering of China Light Industry, Beijing, China., Ren Q; School of Light Industry, Beijing Technology and Business University, Beijing, China.; Key Laboratory of Brewing Molecular Engineering of China Light Industry, Beijing, China.

المصدر: PloS one [PLoS One] 2022 Jan 05; Vol. 17 (1), pp. e0262353. Date of Electronic Publication: 2022 Jan 05 (Print Publication: 2022).

نوع المنشور: Journal Article; Research Support, Non-U.S. Gov't

بيانات الدورية: Publisher: Public Library of Science Country of Publication: United States NLM ID: 101285081 Publication Model: eCollection Cited Medium: Internet ISSN: 1932-6203 (Electronic) Linking ISSN: 19326203 NLM ISO Abbreviation: PLoS One Subsets: MEDLINE

مواضيع طبية MeSH: Alcoholic Beverages/*microbiology , Beverages/*microbiology , Fermentation/*physiology , Flavoring Agents/*metabolism , Microbiota/*physiology , Millets/*microbiology , Volatile Organic Compounds/*metabolism, China ; Edible Grain/microbiology ; Gas Chromatography-Mass Spectrometry/methods ; Taste/physiology ; Wine/microbiology

المؤلفون: Lu LF; Luzhou Laojiao Brewing Co., Ltd., Luzhou 646000, PR China.; Luzhou Laojiao Co., Ltd., Luzhou 646000, PR China.; Luzhou Pinchuang Technology Co., Ltd., Luzhou 646000, PR China.; National Engineering Research Center of Solid-State Brewing, Luzhou 646000, PR China., Yang Y; Luzhou Laojiao Co., Ltd., Luzhou 646000, PR China.; Luzhou Pinchuang Technology Co., Ltd., Luzhou 646000, PR China.; National Engineering Research Center of Solid-State Brewing, Luzhou 646000, PR China., Zheng L; Luzhou Laojiao Co., Ltd., Luzhou 646000, PR China.; Luzhou Pinchuang Technology Co., Ltd., Luzhou 646000, PR China.; National Engineering Research Center of Solid-State Brewing, Luzhou 646000, PR China., Zhang R; Luzhou Laojiao Co., Ltd., Luzhou 646000, PR China.; Luzhou Pinchuang Technology Co., Ltd., Luzhou 646000, PR China.; National Engineering Research Center of Solid-State Brewing, Luzhou 646000, PR China., Liu GQ; Luzhou Laojiao Co., Ltd., Luzhou 646000, PR China.; Luzhou Pinchuang Technology Co., Ltd., Luzhou 646000, PR China.; National Engineering Research Center of Solid-State Brewing, Luzhou 646000, PR China., Tu TY; Luzhou Laojiao Co., Ltd., Luzhou 646000, PR China.; Luzhou Pinchuang Technology Co., Ltd., Luzhou 646000, PR China.; National Engineering Research Center of Solid-State Brewing, Luzhou 646000, PR China., Xu T; Luzhou Laojiao Co., Ltd., Luzhou 646000, PR China.; Luzhou Pinchuang Technology Co., Ltd., Luzhou 646000, PR China.; National Engineering Research Center of Solid-State Brewing, Luzhou 646000, PR China., Luo X; Luzhou Laojiao Co., Ltd., Luzhou 646000, PR China.; Luzhou Pinchuang Technology Co., Ltd., Luzhou 646000, PR China.; National Engineering Research Center of Solid-State Brewing, Luzhou 646000, PR China., Ran MF; Luzhou Laojiao Co., Ltd., Luzhou 646000, PR China.; Luzhou Pinchuang Technology Co., Ltd., Luzhou 646000, PR China.; National Engineering Research Center of Solid-State Brewing, Luzhou 646000, PR China., Zhang LQ; Luzhou Laojiao Co., Ltd., Luzhou 646000, PR China.; Luzhou Pinchuang Technology Co., Ltd., Luzhou 646000, PR China.; National Engineering Research Center of Solid-State Brewing, Luzhou 646000, PR China., Wang ST; Luzhou Laojiao Co., Ltd., Luzhou 646000, PR China.; Luzhou Pinchuang Technology Co., Ltd., Luzhou 646000, PR China.; National Engineering Research Center of Solid-State Brewing, Luzhou 646000, PR China., Shen CH; Luzhou Laojiao Brewing Co., Ltd., Luzhou 646000, PR China.; Luzhou Laojiao Co., Ltd., Luzhou 646000, PR China.; Luzhou Pinchuang Technology Co., Ltd., Luzhou 646000, PR China.; National Engineering Research Center of Solid-State Brewing, Luzhou 646000, PR China., Zhang YG; Luzhou Laojiao Co., Ltd., Luzhou 646000, PR China.; Luzhou Pinchuang Technology Co., Ltd., Luzhou 646000, PR China.; National Engineering Research Center of Solid-State Brewing, Luzhou 646000, PR China.

المصدر: International journal of systematic and evolutionary microbiology [Int J Syst Evol Microbiol] 2021 Dec; Vol. 71 (12).

نوع المنشور: Journal Article

بيانات الدورية: Publisher: Microbiology Society Country of Publication: England NLM ID: 100899600 Publication Model: Print Cited Medium: Internet ISSN: 1466-5034 (Electronic) Linking ISSN: 14665026 NLM ISO Abbreviation: Int J Syst Evol Microbiol Subsets: MEDLINE

مواضيع طبية MeSH: Fatty Acids*/chemistry , Fermentation* , Phylogeny* , Soil Microbiology*, Actinobacteria/*classification, Actinobacteria/isolation & purification ; Alcoholic Beverages ; Bacterial Typing Techniques ; Base Composition ; China ; DNA, Bacterial/genetics ; RNA, Ribosomal, 16S/genetics ; Sequence Analysis, DNA

المؤلفون: Du R; Key Laboratory of Industrial Biotechnology of Ministry of Education, State Key Laboratory of Food Science and Technology, School of Biotechnology, Jiangnan University, Wuxi, China., Wu Q; Key Laboratory of Industrial Biotechnology of Ministry of Education, State Key Laboratory of Food Science and Technology, School of Biotechnology, Jiangnan University, Wuxi, China wuq@jiangnan.edu.cn yxu@jiangnan.edu.cn., Xu Y; Key Laboratory of Industrial Biotechnology of Ministry of Education, State Key Laboratory of Food Science and Technology, School of Biotechnology, Jiangnan University, Wuxi, China wuq@jiangnan.edu.cn yxu@jiangnan.edu.cn.

المصدر: Applied and environmental microbiology [Appl Environ Microbiol] 2020 Jun 02; Vol. 86 (12). Date of Electronic Publication: 2020 Jun 02 (Print Publication: 2020).

نوع المنشور: Journal Article; Research Support, Non-U.S. Gov't

بيانات الدورية: Publisher: American Society for Microbiology Country of Publication: United States NLM ID: 7605801 Publication Model: Electronic-Print Cited Medium: Internet ISSN: 1098-5336 (Electronic) Linking ISSN: 00992240 NLM ISO Abbreviation: Appl Environ Microbiol Subsets: MEDLINE

مواضيع طبية MeSH: Fermentation*, Alcoholic Beverages/*microbiology , Flavoring Agents/*analysis , Lactobacillus/*metabolism, China ; High-Throughput Nucleotide Sequencing ; Sequence Analysis, DNA

SCR Organism: Lactobacillus acetotolerans

المؤلفون: Wang B; Key Laboratory of Industrial Biotechnology of Ministry of Education, State Key Laboratory of Food Science and Technology, Synergetic Innovation Center of Food Safety and Nutrition, School of Biotechnology, Jiangnan University, Wuxi, Jiangsu, China.; Beijing Advanced Innovation Center for Food Nutrition and Human Health, School of Food and Chemical Engineering, Beijing Technology and Business University, Beijing, China., Wu Q; Key Laboratory of Industrial Biotechnology of Ministry of Education, State Key Laboratory of Food Science and Technology, Synergetic Innovation Center of Food Safety and Nutrition, School of Biotechnology, Jiangnan University, Wuxi, Jiangsu, China.; Beijing Advanced Innovation Center for Food Nutrition and Human Health, School of Food and Chemical Engineering, Beijing Technology and Business University, Beijing, China., Xu Y; Key Laboratory of Industrial Biotechnology of Ministry of Education, State Key Laboratory of Food Science and Technology, Synergetic Innovation Center of Food Safety and Nutrition, School of Biotechnology, Jiangnan University, Wuxi, Jiangsu, China yxu@jiangnan.edu.cn sunbg@btbu.edu.cn., Sun B; Beijing Advanced Innovation Center for Food Nutrition and Human Health, School of Food and Chemical Engineering, Beijing Technology and Business University, Beijing, China yxu@jiangnan.edu.cn sunbg@btbu.edu.cn.

المصدر: Applied and environmental microbiology [Appl Environ Microbiol] 2020 Apr 01; Vol. 86 (8). Date of Electronic Publication: 2020 Apr 01 (Print Publication: 2020).

نوع المنشور: Journal Article; Research Support, Non-U.S. Gov't

بيانات الدورية: Publisher: American Society for Microbiology Country of Publication: United States NLM ID: 7605801 Publication Model: Electronic-Print Cited Medium: Internet ISSN: 1098-5336 (Electronic) Linking ISSN: 00992240 NLM ISO Abbreviation: Appl Environ Microbiol Subsets: MEDLINE

مواضيع طبية MeSH: Carbohydrate Metabolism* , Fermentation*, Alcoholic Beverages/*analysis , Hydrolases/*isolation & purification, Animals ; Bacteria/isolation & purification ; China ; Fungi/isolation & purification ; Microbiota ; Mycobiome

المؤلفون: Guo MY; College of Bioengineering, Chongqing University, Chongqing, P.R. China., Hou CJ; College of Bioengineering, Chongqing University, Chongqing, P.R. China., Bian MH; Liquor Making Biology Technology and Application of Key Laboratory of Sichuan Province, College of Bioengineering, Sichuan University of Science and Engineering, Zigong, P.R. China., Shen CH; College of Bioengineering, Chongqing University, Chongqing, P.R. China.; National Engineering Research Center of Solid-State Brewing, Luzhou Laojiao Group Co. Ltd., Luzhou, P.R. China., Zhang SY; College of Bioengineering, Chongqing University, Chongqing, P.R. China.; National Engineering Research Center of Solid-State Brewing, Luzhou Laojiao Group Co. Ltd., Luzhou, P.R. China., Huo DQ; College of Bioengineering, Chongqing University, Chongqing, P.R. China., Ma Y; Liquor Making Biology Technology and Application of Key Laboratory of Sichuan Province, College of Bioengineering, Sichuan University of Science and Engineering, Zigong, P.R. China.

المصدر: Journal of applied microbiology [J Appl Microbiol] 2019 Sep; Vol. 127 (3), pp. 750-762. Date of Electronic Publication: 2019 Jul 01.

نوع المنشور: Journal Article

بيانات الدورية: Publisher: Oxford University Press Country of Publication: England NLM ID: 9706280 Publication Model: Print-Electronic Cited Medium: Internet ISSN: 1365-2672 (Electronic) Linking ISSN: 13645072 NLM ISO Abbreviation: J Appl Microbiol Subsets: MEDLINE

مواضيع طبية MeSH: Fermentation*, Alcoholic Beverages/*microbiology , Bacteria/*classification , Microbiota/*genetics, Bacteria/genetics ; China ; Metagenomics ; Sequence Analysis, DNA

المؤلفون: Hu XL; State Key Laboratory of Food Science and Technology, The Key Laboratory of Industrial Biotechnology of Ministry of Education, Synergetic Innovation Center of Food Safety and Nutrition, School of Biotechnology, Jiangnan University, 1800 Lihu Avenue, Wuxi, Jiangsu 214122, China., Du H; State Key Laboratory of Food Science and Technology, The Key Laboratory of Industrial Biotechnology of Ministry of Education, Synergetic Innovation Center of Food Safety and Nutrition, School of Biotechnology, Jiangnan University, 1800 Lihu Avenue, Wuxi, Jiangsu 214122, China., Xu Y; State Key Laboratory of Food Science and Technology, The Key Laboratory of Industrial Biotechnology of Ministry of Education, Synergetic Innovation Center of Food Safety and Nutrition, School of Biotechnology, Jiangnan University, 1800 Lihu Avenue, Wuxi, Jiangsu 214122, China. Electronic address: yanxu1688@gmail.com.

المصدر: International journal of food microbiology [Int J Food Microbiol] 2015 Dec 02; Vol. 214, pp. 116-122. Date of Electronic Publication: 2015 Aug 02.

نوع المنشور: Journal Article; Research Support, Non-U.S. Gov't

بيانات الدورية: Publisher: Elsevier Science Publishers Country of Publication: Netherlands NLM ID: 8412849 Publication Model: Print-Electronic Cited Medium: Internet ISSN: 1879-3460 (Electronic) Linking ISSN: 01681605 NLM ISO Abbreviation: Int J Food Microbiol Subsets: MEDLINE

مواضيع طبية MeSH: Alcoholic Beverages* , Fermentation*, Caproates/*metabolism , Clostridium kluyveri/*isolation & purification, Bacillus/genetics ; Bacillus/isolation & purification ; China ; Clostridium kluyveri/classification ; Clostridium kluyveri/genetics ; RNA, Ribosomal, 16S/genetics ; Smell ; Soil Microbiology

المؤلفون: Wang X; Key Laboratory of Industrial Biotechnology of Ministry of Education, State Key Laboratory of Food Science and Technology, Synergetic Innovation Center of Food Safety and Nutrition, School of Biotechnology, Jiangnan University, Wuxi, Jiangsu, China., Du H; Key Laboratory of Industrial Biotechnology of Ministry of Education, State Key Laboratory of Food Science and Technology, Synergetic Innovation Center of Food Safety and Nutrition, School of Biotechnology, Jiangnan University, Wuxi, Jiangsu, China., Zhang Y; State Key Laboratory of Microbial Metabolism, Joint International Research Laboratory of Metabolic and Developmental Sciences, School of Life Sciences and Biotechnology-Ministry of Education Key Laboratory of Systems Biomedicine, Shanghai Center for Systems Biomedicine, Shanghai Jiao Tong University, Shanghai, China., Xu Y; Key Laboratory of Industrial Biotechnology of Ministry of Education, State Key Laboratory of Food Science and Technology, Synergetic Innovation Center of Food Safety and Nutrition, School of Biotechnology, Jiangnan University, Wuxi, Jiangsu, China yxu@jiangnan.edu.cn.

المصدر: Applied and environmental microbiology [Appl Environ Microbiol] 2018 Jan 31; Vol. 84 (4). Date of Electronic Publication: 2018 Jan 31 (Print Publication: 2018).

نوع المنشور: Journal Article; Research Support, Non-U.S. Gov't

بيانات الدورية: Publisher: American Society for Microbiology Country of Publication: United States NLM ID: 7605801 Publication Model: Electronic-Print Cited Medium: Internet ISSN: 1098-5336 (Electronic) Linking ISSN: 00992240 NLM ISO Abbreviation: Appl Environ Microbiol

مواضيع طبية MeSH: Bacterial Physiological Phenomena* , Fermentation* , Microbiota*, Alcoholic Beverages/*microbiology , Fungi/*physiology, China ; High-Throughput Nucleotide Sequencing ; Metabolome

المؤلفون: Liu MK; Institute of Rice and Sorghum Sciences, Sichuan Academy of Agricultural Sciences, Deyang 618000, People's Republic of China; College of Resource, Sichuan Agricultural University, Wenjiang 611130, People's Republic of China., Tang YM; Institute of Rice and Sorghum Sciences, Sichuan Academy of Agricultural Sciences, Deyang 618000, People's Republic of China., Guo XJ; Institute of Rice and Sorghum Sciences, Sichuan Academy of Agricultural Sciences, Deyang 618000, People's Republic of China., Zhao K; College of Resource, Sichuan Agricultural University, Wenjiang 611130, People's Republic of China., Tian XH; Institute of Rice and Sorghum Sciences, Sichuan Academy of Agricultural Sciences, Deyang 618000, People's Republic of China., Liu Y; Institute of Rice and Sorghum Sciences, Sichuan Academy of Agricultural Sciences, Deyang 618000, People's Republic of China., Yao WC; Institute of Rice and Sorghum Sciences, Sichuan Academy of Agricultural Sciences, Deyang 618000, People's Republic of China., Deng B; Center of National Engineering Research of Solid-State Brewing, Luzhou Laojiao Company Limited, Luzhou 646100, People's Republic of China., Ren DQ; Institute of Rice and Sorghum Sciences, Sichuan Academy of Agricultural Sciences, Deyang 618000, People's Republic of China. Electronic address: rendq0707@163.com., Zhang XP; College of Resource, Sichuan Agricultural University, Wenjiang 611130, People's Republic of China. Electronic address: zhangxiaopingscau@126.com.

المصدر: Food research international (Ottawa, Ont.) [Food Res Int] 2017 Dec; Vol. 102, pp. 68-76. Date of Electronic Publication: 2017 Sep 28.

نوع المنشور: Journal Article; Research Support, Non-U.S. Gov't

بيانات الدورية: Publisher: Published on behalf of the Canadian Institute of Food Science and Technology by Elsevier Applied Science Country of Publication: Canada NLM ID: 9210143 Publication Model: Print-Electronic Cited Medium: Internet ISSN: 1873-7145 (Electronic) Linking ISSN: 09639969 NLM ISO Abbreviation: Food Res Int

مواضيع طبية MeSH: Fermentation* , High-Throughput Nucleotide Sequencing* , Phylogeny* , Soil Microbiology*, Alcoholic Beverages/*microbiology , Bacteria/*genetics , DNA, Bacterial/*genetics , Food Microbiology/*methods , Ribotyping/*methods, Bacteria/classification ; Bacteria/growth & development ; Bacteria/isolation & purification ; China ; DNA, Bacterial/classification ; DNA, Bacterial/isolation & purification ; Genotype ; Phenotype

المؤلفون: Huang Y; College of Pharmacy and Biological Engineering, Chengdu University, Chengdu, 610106, China.; Key Laboratory of Environmental and Applied Microbiology, Chengdu Institute of Biology, Chinese Academy of Sciences, Chengdu, 610041, China.; Environmental Microbiology Key Laboratory of Sichuan Province, Chengdu, 610041, China., Yi Z; Key Laboratory of Environmental and Applied Microbiology, Chengdu Institute of Biology, Chinese Academy of Sciences, Chengdu, 610041, China.; Environmental Microbiology Key Laboratory of Sichuan Province, Chengdu, 610041, China., Jin Y; Key Laboratory of Environmental and Applied Microbiology, Chengdu Institute of Biology, Chinese Academy of Sciences, Chengdu, 610041, China.; Environmental Microbiology Key Laboratory of Sichuan Province, Chengdu, 610041, China., Zhao Y; Key Laboratory of Environmental and Applied Microbiology, Chengdu Institute of Biology, Chinese Academy of Sciences, Chengdu, 610041, China.; Environmental Microbiology Key Laboratory of Sichuan Province, Chengdu, 610041, China., He K; Key Laboratory of Environmental and Applied Microbiology, Chengdu Institute of Biology, Chinese Academy of Sciences, Chengdu, 610041, China.; Environmental Microbiology Key Laboratory of Sichuan Province, Chengdu, 610041, China., Liu D; College of Pharmacy and Biological Engineering, Chengdu University, Chengdu, 610106, China., Zhao D; Wuliangye Group, 150 West Minjiang Rd., Yibin, 644007, China., He H; Moutai University, Renhuai, 564501, China., Luo H; Bioengineering College, Sichuan University of Science & Engineering, Zigong, 643000, China., Zhang W; College of Light Industry, Textile and Food Engineering, Sichuan University, Chengdu, 610065, China.; School of Liquor-Making Engineering, Sichuan University Jinjiang College, Meishan, 620860, China., Fang Y; Key Laboratory of Environmental and Applied Microbiology, Chengdu Institute of Biology, Chinese Academy of Sciences, Chengdu, 610041, China. fangyang@cib.ac.cn.; Environmental Microbiology Key Laboratory of Sichuan Province, Chengdu, 610041, China. fangyang@cib.ac.cn., Zhao H; College of Pharmacy and Biological Engineering, Chengdu University, Chengdu, 610106, China. zhaohai@cib.ac.cn.; Key Laboratory of Environmental and Applied Microbiology, Chengdu Institute of Biology, Chinese Academy of Sciences, Chengdu, 610041, China. zhaohai@cib.ac.cn.; Environmental Microbiology Key Laboratory of Sichuan Province, Chengdu, 610041, China. zhaohai@cib.ac.cn.

المصدر: Scientific reports [Sci Rep] 2017 Nov 06; Vol. 7 (1), pp. 14577. Date of Electronic Publication: 2017 Nov 06.

نوع المنشور: Journal Article; Research Support, Non-U.S. Gov't

بيانات الدورية: Publisher: Nature Publishing Group Country of Publication: England NLM ID: 101563288 Publication Model: Electronic Cited Medium: Internet ISSN: 2045-2322 (Electronic) Linking ISSN: 20452322 NLM ISO Abbreviation: Sci Rep

مواضيع طبية MeSH: Fermentation* , Microbiota*, Alcoholic Beverages/*microbiology, Bacteria/genetics ; Biodiversity ; China ; Food Technology/methods ; Fungi/genetics ; High-Throughput Nucleotide Sequencing ; RNA, Ribosomal, 16S/genetics