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metagenome and metatranscriptome of Chinese liquor fermentation
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创建时间：
2024-12-13
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Table_4_Correlation: Between Autochthonous Microbial Diversity and Volatile Metabolites During the Fermentation of Nongxiang Daqu.XLSX
Daqu is an important saccharifying and fermenting agent. It provides various microorganisms and enzymes for the fermentation of Baijiu and plays a vital role in the formation of Baijiu flavor. However
NIAID Data Ecosystem130
microbial dynamics in stacking fermentation of sauce flavor baijiu
In this study, we presented a comprehensive investigation of microbial dynamics during the stacking fermentation process of sauce flavor baijiu over a one year production cycle encompassing 8 consecut
NIAID Data Ecosystem100
Additional file 5 of Insight into the ecology of vaginal bacteria through integrative analyses of metagenomic and metatranscriptomic data
Additional file 5: Supplementary Table 3. Tables containing non-zero factor loadings for taxa and VOGs identified in sCCA analysis of L. crispatus, L. iners, Gardnerella gene expression.
Figshare2024-02-23 更新50
Additional file 3 of Interplay between autotrophic and heterotrophic prokaryotic metabolism in the bathypelagic realm revealed by metatranscriptomic analyses
Additional file 3: Table S2. Normalized transcript abundance from microbial communities in non-amended (control) and amended (Thiosulfate, Thiosulfate+DOM) communities.
DataCite Commons2024-08-17 更新100
Fungal sequences of Moutai-flavor Daqu starter Raw sequence reads. fermentation metagenome
Moutai-flavor Daqu is used to produce Moutai-flavor liquor, a distilled liquor in China. During the fermentation process, comprehensive microbes are formed in Moutai-flavor Daqu, and the bacteria are
NIAID Data Ecosystem70
