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The starters (Jiu Yao) play key roles in the fermentation of rice wine. However, the microbial composition in the starters and their impact on the dynamic changes in the microbial community during the fermentation of Chinese rice wine (CRW) remain unknown. This study aimed to investigate the microbial community structure in different stages of CRW fermentation with two starters (Q1 and Q2) using high‐throughput...
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