Open AccessMetagenomics of Ancient Fermentation Pits Used for the Production of Chinese Strong-Aroma Liquor
Author(s) -
Mingyi Guo,
Danqun Huo,
Rohit Ghai,
Francisco RodríguezValera,
Caihong Shen,
Niang Zhang,
Suyi Zhang,
Changjun Hou
Publication year - 2014
Publication title -
genome announcements
Language(s) - English
Resource type - Journals
ISSN - 2169-8287
DOI - 10.1128/genomea.01045-14
Subject(s) - metagenomics , fermentation , aroma , biology , microbiology and biotechnology , food science , biochemistry , gene
The complex microbiota of pit mud of solid-state fermentation reactors used for the production of Chinese liquor is responsible for producing one of the oldest distillates in the world. We apply a deep-sequencing approach to characterize the microbiota from pits that have been in use for up to 440 years.
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