Browse
Submit Data
Databases
API
Help

Dataset Information

0 Views

0 Connections

0 Citations

0 Reanalyses

0 Downloads

Omics score: 0

ABSTRACT: Different assembly process of Moutai-flavor Baijiu fermentation-ITS

PROVIDER: PRJNA610047 | ENA |

REPOSITORIES: ENA

ACCESS DATA

Json Xml

Dataset's files

Source:

			Action	DRS
	SRR11232800_1.fastq.gz	Fastqsanger.gz
	SRR11232800_2.fastq.gz	Fastqsanger.gz
	SRR11232801_1.fastq.gz	Fastqsanger.gz
	SRR11232801_2.fastq.gz	Fastqsanger.gz
	SRR11232767_1.fastq.gz	Fastqsanger.gz

Items per page:

1 - 5 of 70

Similar Datasets

Project description:Different assembly process of Moutai-flavor Baijiu fermentation

| PRJNA609768 | ENA

Project description:Effects of biofortification on microbiota dynamics and flavor metabolism in light-flavor Baijiu fermentation process

| PRJNA1069310 | ENA

Metaproteomics of Jiuqu starter and fermented grains

Project description:To study the characteristics of proteins in Chinese Chixiang-flavor Baijiu fermentation, a label-free quantitative proteomics approach was established to identify proteins in Jiuqu starter and fermented grains.

2019-06-11 | PXD014221 |

Metaproteomic analysis of microbial community in Zaopei for Chinese Baijiu production

Project description:Currently, Baijiu production is performed with different varieties of sorghum that vary considerably in price. Although studies have shown that sorghum varieties affect Baijiu quality, the specific effects of sorghum varieties on Baijiu fermentation have not been thoroughly studied. By using multiple-omics analyses, we compared the fermentation process and final quality of Baijiu brewed from four representative sorghum varieties and identified the involved microbial mechanisms. In addition to providing insight into Baijiu fermentation mechanisms, the results can guide the selection of suitable raw materials for production and future breeding of high quality varieties.

2023-04-20 | PXD037349 |

Project description:Dynamics of microbial community during strong-flavor baijiu fermentation

| PRJNA899364 | ENA

Molecular Analysis of the Genes Involved in Aroma Synthesis in the Species S. cerevisiae, S. kudriavzevii and S. bayanus var. uvarum in Winemaking

Project description:This research work investigates the expression of the genes involved in flavor compound production in three different Saccharomyces species (S. cerevisiae, S. bayanus var. uvarum and S. kudriavzevii) under low (12°C) and moderate fermentation temperatures (28°C).

2014-06-23 | GSE30778 | GEO

fermentation metagenome

Project description:Moutai-flavor Daqu Raw sequence reads

| PRJNA352618 | ENA

fermentation metagenome

Project description:Moutai-flavor Daqu Raw sequence reads

| PRJNA348464 | ENA

Project description:Effect of Pichia on shaping the fermentation microbial community of Moutai-flavored Baijiu

| PRJNA630019 | ENA

Project description:Microbial Community Succession of Fermented Grains during Light-flavor Baijiu Fermentation

| PRJNA933937 | ENA