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The process-related dynamics of microbial community during the fermentation of Chinese strong-flavored liquor

ABSTRACT: We investigated the process-related dynamic of prokaryotic and fungal communities with the fermentation time (1, 10, 23, 34, 48, 59, and 70 days) using MiSeq-sequencing targeting 16SrRNA and ITS, respectively, change of the flavoring chemicals (e.g., ethanol, organic acid, ethyl esters) during the fermentation process, and the correlation between microorganisms and the flavoring chemicals.

PROVIDER: PRJEB19772 | ENA |

REPOSITORIES: ENA

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			Action	DRS
	ERR1862950.fastq.gz	Fastqsanger.gz
	ERR1862960.fastq.gz	Fastqsanger.gz
	ERR1862970.fastq.gz	Fastqsanger.gz
	ERR1862980.fastq.gz	Fastqsanger.gz
	ERR1862951.fastq.gz	Fastqsanger.gz

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