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Chinese liquor fermentation: identification of key flavor-producing Lactobacillus by quantitative profiling with indigenous internal standards by Du, Rubing; Wu, Qun; Xu, Yan is a Biochemistry, Genetics and Molecular Biology article available to read on EtoBox.

What is Chinese liquor fermentation: identification of key flavor-producing Lactobacillus by quantitative profiling with indigenous internal standards about?

In this study, we developed a novel strategy using indigenous internal standards to normalize the high-throughput amplicon sequencing results. We chose two Lactobacillus species as indigenous internal standards and characterized the absolute abundance of the bacterial community. Further, we identified Lactobacillus as the key flavor producer using quantitative microbiome profiling combined with multivariate statistics and metatranscriptomic analysis. This work developed a novel strategy for absolute quantitative abundance analysis of microbiota and expanded our understanding of the role of Lactobacillus in food fermentation.

Who reads Chinese liquor fermentation: identification of key flavor-producing Lactobacillus by quantitative profiling with indigenous internal standards?

Author

Du, Rubing; Wu, Qun; Xu, Yan

Publisher

American Society for Microbiology (ISSN 0099-2240)

Published

2020

Language

EN

Field

Biochemistry, Genetics and Molecular Biology (Life Sciences)