Search

  • Select Article Type
  • Abstract Supplements
  • Blood Group Review
  • Call to Arms
  • Hypothesis
  • In Memoriam
  • Interview
  • Introduction
  • Short Report
  • abstract
  • Abstracts
  • Article
  • book-review
  • case-report
  • case-study
  • Clinical Practice
  • Commentary
  • Conference Presentation
  • conference-report
  • congress-report
  • Correction
  • critical-appraisal
  • Editorial
  • Editorial Comment
  • Erratum
  • Events
  • Letter
  • Letter to Editor
  • mini-review
  • minireview
  • News
  • non-scientific
  • Obituary
  • original-paper
  • Original Research
  • Pictorial Review
  • Position Paper
  • Practice Report
  • Preface
  • Preliminary report
  • Product Review
  • rapid-communication
  • Report
  • research-article
  • Research Communicate
  • research-paper
  • Research Report
  • Review
  • review -article
  • review-article
  • review-paper
  • Review Paper
  • Sampling Methods
  • Scientific Commentary
  • short-communication
  • short-report
  • Student Essay
  • Varia
  • Welome
  • Select Journal
  • Polish Journal Of Microbiology

 

original-paper | 12-May-2020

Characterization of Microbial Diversity and Community Structure in Fermentation Pit Mud of Different Ages for Production of Strong-Aroma Baijiu

-aroma Baijiu has a unique production process and fermentation vessels (Fig. 1). The fermentation vessel is called a mud pit (Li et al. 2017; Liu and Sun 2018). The mud pit is a similar cuboid pond (Ding et al. 2015), just below the horizon and surrounded by special mud that is called a fermentation pit mud (FPM). The fresh FPM is produced via a complicated process using natural yellow soil that contains the abundance of iron oxide and aluminum oxide, Daqu, the fermented exudate that is called

XU-JIA WANG, HONG-MEI ZHU, ZHI-QIANG REN, ZHI-GUO HUANG, CHUN-HUI WEI, JIE DENG

Polish Journal of Microbiology, Volume 69 , ISSUE 2, 151–164

No Record Found..
Page Actions