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 |
Project description:Microbial diversity of fermented grains of xiaoqu light-flavor baijiu
| PRJNA740137 | ENA
Project description:Microbial community of fermented grain during the Er-cha fermentation of Light-flavor Baijiu
| PRJNA785424 | ENA
Project description:Dynamics of microbial community during strong-flavor baijiu fermentation
| PRJNA899364 | ENA
Project description:Surface microbial community structure of environmental elements in Light-flavor Baijiu fermentation
| PRJNA933955 | ENA
Project description:Microbial community succession during fermentation of Taorong-type Baijiu Daqu
| PRJNA861452 | ENA
Project description:Viruses in traditional baijiu fermentation: fermented grains and fermentation environment
