Microbes in pit mud (PM) play key roles in the liquor quality. We investigated prokaryotic community structure and diversity in PM samples with different cellar ages (1, 10, 25 and 50 years) using 454

NIAID Data Ecosystem50

Fungal community during baijiu brewing at lab scale based on ZYL

白酒酿造微生物群落

真菌群落ITS测序

This study focused on the difference in fungal community during a novel-type baijiu brewing at lab scale with different treatments by adding reinforced Fuqus, including S. cerevisiae FJ1-2, P. kudriav

NIAID Data Ecosystem40

白酒酿造微生物群落

窖泥微生物群落

NIAID Data Ecosystem80

Microbial community succession during fermentation of Taorong-type Baijiu Daqu

白酒酿造微生物群落

发酵代谢组学

In this study, high-throughput sequencing combined with physicochemical properties determination and non-targeted metabolomics were used to analyze the microbial community succession, physicochemical

NIAID Data Ecosystem40

a lig-flavoured Daqu metagenome Raw sequence reads. fermentation metagenome

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