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Grain fermenting with separate layers in a fermentation pit is the typical and experiential brewing technology for Chinese Luzhou‐flavor liquor. However, it is still unclear to what extent the bacterial communities in the different layers of fermented grains (FG) effects the liquor's quality. In this study, the spatial distributions of bacterial communities in Luzhou‐flavor liquor FG (top, middle,...
The pit mud (PM), a specific fermented soil, is an essential material for the fermentation of strong aromatic liquor. The microbial diversities of PM from different ages of strong aromatic liquor fermentation pits (20-, 50-, 100-, 200- and 300-year old) were investigated using combined phospholipid fatty acids (PLFAs) and polymerase chain reaction-denaturing gradient gel electrophoresis (PCR-DGGE)...
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