Integrated meta-omics approaches reveal Saccharopolyspora as the core functional genus in huangjiu fermentations

Abstract Identification of the core functional microorganisms in food fermentations is necessary to understand the ecological and functional processes for making those foods. Wheat qu, which provides liquefaction and saccharifying power, and affects the flavor quality, is a key ingredient in ancient...

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Bibliographic Details
Main Authors: Shuangping Liu, Zhi-Feng Zhang, Jieqi Mao, Zhilei Zhou, Jing Zhang, Caihong Shen, Songtao Wang, Maria L. Marco, Jian Mao
Format: Article
Language:English
Published: Nature Portfolio 2023-09-01
Series:npj Biofilms and Microbiomes
Online Access:https://doi.org/10.1038/s41522-023-00432-1