Study on the effects of Shuangkunsha Daqu on the microbial community and enzyme activity of Maotai-flavor liquor fermented grains

Study on the effects of Shuangkunsha Daqu on the microbial community and enzyme activity of Maotai-flavor liquor fermented grains

Focusing on Maotai-flavor liquor fermented grains, this study compared samples with Shuangkunsha Daqu to those with ordinary Daqu. 16S and ITS sequencing, along with enzyme activity detection, were conducted. Results indicated higher microbial community abundance, greater diversity in community dist...

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Bibliographic Details
Main Authors:	Liu Keyi, Zheng Yingying, Li Piwu, Shen Zuoshu, Wang Longxiang, Zhang Bin, Wang Yangyang
Format:	Article
Language:	English
Published:	EDP Sciences 2024-01-01
Series:	BIO Web of Conferences
Online Access:	https://www.bio-conferences.org/articles/bioconf/pdf/2024/61/bioconf_isaeb2024_03007.pdf
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