Identification and quantification of the caproic acid-producing bacterium Clostridium kluyveri in the fermentation of pit mud used for Chinese strong-aroma type liquor production
Identification and quantification of the caproic acid-producing bacterium Clostridium kluyveri in the fermentation of pit mud used for Chinese strong-aroma type liquor production
Authors
Keywords
Clostridium kluyveri, Caproic acid, Chinese strong-aroma type liquor, Fermentation pit mud, Real-time qPCR, Culture, Dependent and, Independent approaches
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