Key Bacteria Responsible for Lactate Production and Dynamics during the Traditional Fermentation of Hong Qu Glutinous Rice Wine

Published: 11-05-2018| Version 1 | DOI: 10.17632/ydt5m6jtgf.1
Contributor:
Zhigang He

Description

Figure 1. Change of lactate content among different starter samples (A: the Yongchun Hong Qu group samples; B: the Hetang Hong Qu group samples; C: the Yongtai Hong Qu group samples) during fermentation Figure 2. Change of alcohol content among different starter samples (A: the Yongchun Hong Qu group samples; B: the Hetang Hong Qu group samples; C: the Yongtai Hong Qu group samples) during fermentation Figure 3. Change of bacterial communities among different starter samples (A: the Yongchun Hong Qu group samples; B: the Hetang Hong Qu group samples; C: the Yongtai Hong Qu group samples) during fermentation at the genus level Table 1 Change of bacterial communities during fermentation at the order level (%) Table 2 Change of Lactobacillaceae bacterial communities during fermentation at the genus level (%) Table 3 Lactate producing ability of LAB isolates

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