Uncovering acid resistance genes in lactic acid bacteria and impact of non-viable bacteria on bacterial community during Chinese strong-flavor baijiu fermentation

作者：Xinyue Li, Guangxun Tan, Ping Chen, Kaiyun Cai, Weiwei Dong, Nan Peng, Shumiao Zhao · 发表于：Food Research International · 年份：2023 · DOI：10.1016/j.foodres.2023.112741 · 被引用次数：36 · 研究领域：Fermentation and Sensory Analysis、Tea Polyphenols and Effects、Microbial Metabolism and Applications