Characterization of Microbial Communities in Chinese Rice Wine Collected at Yichang City and Suzhou City in China.

Abstract

Two typical microbial communities from Chinese rice wine fermentation collected in Yichang city and Suzhou city in China were investigated. Both communities could ferment glutinous rice to rice wine in 2 days. The sugar and ethanol contents were 198.67 and 14.47 mg/g, respectively, for rice wine from Yichang city, and 292.50 and 12.31 mg/g, respectively… (More)
DOI: 10.4014/jmb.1704.04029

Topics

Cite this paper

@article{L2017CharacterizationOM, title={Characterization of Microbial Communities in Chinese Rice Wine Collected at Yichang City and Suzhou City in China.}, author={Yucai L{\"u} and Yanli Gong and Yajie Li and Zejiang Pan and Yi Yao and Ning Li and Jinling Guo and Dachun Gong and Yihong Tian and Caiyun Peng}, journal={Journal of microbiology and biotechnology}, year={2017}, volume={27 8}, pages={1409-1418} }