ABSTRACT: Metagenomics-based Analysis of Microbial Community Structure and Functional Differences in Fermented Grains of Jiang-flavored Baijiu from Different Production Regions and Policy Recommendations for Industrial Development
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.
