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Structure and diversity of bacterial communities in the fermentation of da-jiang

Crossref DOI link: https://doi.org/10.1007/s13213-018-1355-x

Published Online: 2018-07-08

Published Print: 2018-08

Update policy: https://doi.org/10.1007/springer_crossmark_policy

Authors

Zhang, Pengfei

Wu, Rina

Zhang, Ping

Liu, Yiming

Tao, Dongbing

Yue, Xiqing

Zhang, Ying

Jiang, Jing

Wu, Junrui
Funding

Funding for this research was provided by:

National Natural Science Foundation of China (31470538)

National Natural Science Foundation of China (CN) (31471713)

Program for Liaoning Excellent Talents in University (LJQ2015103)

Program for Liaoning Excellent Talents in University (LR2015059)

China Postdoctoral Science Foundation Funded Project (2014M560395)

Cultivation Plan for Youth Agricultural Science and Technology Innovative Talents of Liaoning Province (2014048)
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Article History

Received: 15 December 2017

Accepted: 28 June 2018

First Online: 8 July 2018

Compliance with ethical standards

:

: The authors declare that they have no conflict of interest.

: This article does not contain any studies with human participants or animals performed by any of the authors.

: Informed consent is not required in this study.