Microbial community spatial structures in Luzhou-flavored liquor pit muds with different brewing materials
Background Although studies have shown that Bacteroidetes, Clostridiales, and Lactobacillales are the main components of the microbial community in pit mud during the brewing of Luzhou-flavored liquor, little is known about the effect of brewing materials on spatial structures of this microbiome. Me...
| Main Authors: | , , , , , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
PeerJ Inc.
2022-03-01
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| Series: | PeerJ |
| Subjects: | |
| Online Access: | https://peerj.com/articles/12987.pdf |