The results revealed that prokaryotic microbial community succession accompanied with the dynamic change of physiochemical indexes in the fermentation process after the introduction of wine starter.
研究结果表明，米酒发酵过程中，随着酒曲的接入，米酒醅中原核微生物伴随米酒理化因子的动态变化而发生群落演替。
The results revealed that prokaryotic microbial community succession accompanied with the dynamic change of physiochemical indexes in the fermentation process after the introduction of wine starter.
研究结果表明，米酒发酵过程中，随着酒曲的接入，米酒醅中原核微生物伴随米酒理化因子的动态变化而发生群落演替。
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