Lijuan Chai
2 National Engineering Laboratory for Cereal Fermentation Technology, Jiangnan University, Wuxi 214122, Jiangsu, ChinaWei Qian
1 Key Laboratory of Industrial Biotechnology of Ministry of Education, School of Biotechnology, Jiangnan University, Wuxi 214122, Jiangsu, ChinaXiaozhong Zhong
2 National Engineering Laboratory for Cereal Fermentation Technology, Jiangnan University, Wuxi 214122, Jiangsu, ChinaZhenming Lu
2 National Engineering Laboratory for Cereal Fermentation Technology, Jiangnan University, Wuxi 214122, Jiangsu, China;4 Jiangsu Engineering Research Center for Bioactive Products Processing Technology, Jiangnan University, Wuxi 214122, Jiangsu, ChinaXiaojuan Zhang
2 National Engineering Laboratory for Cereal Fermentation Technology, Jiangnan University, Wuxi 214122, Jiangsu, China;4 Jiangsu Engineering Research Center for Bioactive Products Processing Technology, Jiangnan University, Wuxi 214122, Jiangsu, ChinaSongtao Wang
5 National Engineering Research Center of Solid-State Brewing, Luzhou 646000, Sichuan, ChinaCaihong Shen
5 National Engineering Research Center of Solid-State Brewing, Luzhou 646000, Sichuan, ChinaJinsong Shi
3 School of Pharmaceutical Science, Jiangnan University, Wuxi 214122, Jiangsu, ChinaZhenghong Xu
1 Key Laboratory of Industrial Biotechnology of Ministry of Education, School of Biotechnology, Jiangnan University, Wuxi 214122, Jiangsu, China;2 National Engineering Laboratory for Cereal Fermentation Technology, Jiangnan University, Wuxi 214122, Jiangsu, China;5 National Engineering Research Center of Solid-State Brewing, Luzhou 646000, Sichuan, ChinaNational Natural Science Foundation of China (Nos. 31901658, 31771967), National First-class Discipline Program of Light Industry Technology and Engineering (No. LITE2018-11).
柴丽娟,钱玮,钟小忠,陆震鸣,张晓娟,王松涛,沈才洪,史劲松,许正宏. 浓香型白酒发酵过程中窖内古菌群落分布特征[J]. Chinese Journal of Biotechnology, 2020, 36(12): 2635-2643
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