Dynamic changes of total acid and bacterial communities during the traditional fermentation of Hong Qu glutinous rice wine
Electron. j. biotechnol; 43 (), 2020
Background: Hong Qu glutinous rice wine (HQGRW) is brewed under non-aseptic fermentation conditions, so it usually has a relatively high total acid content. The aim of this study was to investigate the dynamics of the bacterial communities and total acid during the fermentation of HQGRW and elucidate the...
Vino/microbiología, Lactobacillus/aislamiento & purificación, Pediococcus/aislamiento & purificación, Acetobacter/aislamiento & purificación, Fermentación, Análisis de Componente Principal, Microbiota, Concentración de Iones de Hidrógeno, Lactobacillus/genética, Lactobacillus/metabolismo, Pediococcus/genética, Pediococcus/metabolismo, Acetobacter/genética, Acetobacter/metabolismo, Análisis de Secuencia, Biología Computacional, Factores de Tiempo, Análisis por Conglomerados, Bacterias/aislamiento & purificación