Metatranscriptomics Analysis of Changes in the Structure and Function of Active Microbial Community in Fermented Grains of Chinese Strong-flavor Baijiu
HU Xiaolong, TIAN Ruijie, LI Baokun, ZHANG Yong, CHI Lei, HE Peixin, WEI Tao, ZHU Wenyou
(1. Faculty of Agriculture, Forestry and Food Engineering, Yibin University, Yibin 644000, China; 2. Collaborative Innovation Center of Food Production and Safety, School of Food and Bio-engineering, Zhengzhou University of Light Industry, Zhengzhou 450000, China)
HU Xiaolong, TIAN Ruijie, LI Baokun, ZHANG Yong, CHI Lei, HE Peixin, WEI Tao, ZHU Wenyou. Metatranscriptomics Analysis of Changes in the Structure and Function of Active Microbial Community in Fermented Grains of Chinese Strong-flavor Baijiu[J]. FOOD SCIENCE, 2022, 43(10): 124-132.