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Biotechnology & Biotechnological Equipment Volume 36, 2022 - Issue 1
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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
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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
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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
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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
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Xian Wange SheDianLaoJiu Co. Ltd, Sheqi, PR ChinaView further author information
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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
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Suna Hanb Postdoctoral Programme, Henan Yangshao Distillery Co., Ltd, Mianchi, PR ChinaView further author information
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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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Pages 653-661 | Received 28 Feb 2022, Accepted 23 Aug 2022, Published online: 08 Sep 2022

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