Analysis on bacterial community structure of new and old fermented pit mud of Shedian Liquor

Yanbo Liua Department of Brewing Engineering, College of Food and Biological Engineering (Liquor College), Henan University of Animal Husbandry and Economy, Zhengzhou, PR China;b Postdoctoral Programme, Henan Yangshao Distillery Co., Ltd, Mianchi, PR China;c Department of Brewing Engineering, Henan Liquor Style Engineering Technology Research Center, Henan University of Animal Husbandry and Economy, Zhengzhou, PR China;d Zhengzhou Key Laboratory of Liquor Brewing Microbial Technology, College of Food and Biological Engineering (Liquor College), Henan University of Animal Husbandry and Economy, Zhengzhou, PR ChinaView further author information

Mingyue Xua Department of Brewing Engineering, College of Food and Biological Engineering (Liquor College), Henan University of Animal Husbandry and Economy, Zhengzhou, PR China;c Department of Brewing Engineering, Henan Liquor Style Engineering Technology Research Center, Henan University of Animal Husbandry and Economy, Zhengzhou, PR China;d Zhengzhou Key Laboratory of Liquor Brewing Microbial Technology, College of Food and Biological Engineering (Liquor College), Henan University of Animal Husbandry and Economy, Zhengzhou, PR ChinaView further author information

Zhijun Zhaoa Department of Brewing Engineering, College of Food and Biological Engineering (Liquor College), Henan University of Animal Husbandry and Economy, Zhengzhou, PR China;c Department of Brewing Engineering, Henan Liquor Style Engineering Technology Research Center, Henan University of Animal Husbandry and Economy, Zhengzhou, PR China;d Zhengzhou Key Laboratory of Liquor Brewing Microbial Technology, College of Food and Biological Engineering (Liquor College), Henan University of Animal Husbandry and Economy, Zhengzhou, PR ChinaView further author information

Junyi Wua Department of Brewing Engineering, College of Food and Biological Engineering (Liquor College), Henan University of Animal Husbandry and Economy, Zhengzhou, PR China;c Department of Brewing Engineering, Henan Liquor Style Engineering Technology Research Center, Henan University of Animal Husbandry and Economy, Zhengzhou, PR China;d Zhengzhou Key Laboratory of Liquor Brewing Microbial Technology, College of Food and Biological Engineering (Liquor College), Henan University of Animal Husbandry and Economy, Zhengzhou, PR ChinaView further author information

Xian Wange SheDianLaoJiu Co. Ltd, Sheqi, PR ChinaView further author information

Xiyu Suna Department of Brewing Engineering, College of Food and Biological Engineering (Liquor College), Henan University of Animal Husbandry and Economy, Zhengzhou, PR China;c Department of Brewing Engineering, Henan Liquor Style Engineering Technology Research Center, Henan University of Animal Husbandry and Economy, Zhengzhou, PR China;d Zhengzhou Key Laboratory of Liquor Brewing Microbial Technology, College of Food and Biological Engineering (Liquor College), Henan University of Animal Husbandry and Economy, Zhengzhou, PR China;f ZhangGongLaoJiu Wine Co. Ltd, Ningling, PR ChinaView further author information

Suna Hanb Postdoctoral Programme, Henan Yangshao Distillery Co., Ltd, Mianchi, PR ChinaView further author information

Chunmei Pana Department of Brewing Engineering, College of Food and Biological Engineering (Liquor College), Henan University of Animal Husbandry and Economy, Zhengzhou, PR China;c Department of Brewing Engineering, Henan Liquor Style Engineering Technology Research Center, Henan University of Animal Husbandry and Economy, Zhengzhou, PR China;d Zhengzhou Key Laboratory of Liquor Brewing Microbial Technology, College of Food and Biological Engineering (Liquor College), Henan University of Animal Husbandry and Economy, Zhengzhou, PR ChinaCorrespondence[email protected]
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Analysis on bacterial community structure of new and old fermented pit mud of Shedian Liquor

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Analysis on bacterial community structure of new and old fermented pit mud of Shedian Liquor

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