Effect of Pichia on shaping the fermentation microbial community of sauce-flavor Baijiu

International Journal of Food Microbiology - Tập 336 - Trang 108898 - 2021
Hongxia Zhang1, Li Wang2, Yuwei Tan1, Heyu Wang2, Fan Yang2, Liangqiang Chen2, Fei Hao2, Xibin Lv2, Hai Du1, Yan Xu1
1Key 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
2Kweichow Moutai Distillery Co. Ltd, Guizhou 564501, China

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