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ProteomicsMetaproteomics of Jiuqu starter and fermented grains
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.
ORGANISM(S): Fungi Rhizopus Microsporus Bacteria Lactobacillus Helveticus Cirm-bia 103 Saccharomyces Cerevisiae 
PXD014221 |
ProteomicsMetaproteomics of Jiuqu starter
Chinese starter Jiuqu, traditionally produced by spontaneous fermentation and always squeezed into bricks, serves as a vital saccharifying agent for simultaneous saccharification and fermentation of Chinese Baijiu. It is important to reveal the key saccharifying microbiota and the driving force to i...
ORGANISM(S): Rhizopus Microsporus Fungi Lactobacillus Plantarum Subsp. Plantarum Nc8 Bacteria Saccharomyces Cerevisiae 
PXD017753 |
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