title: Metagenomics of ancient fermentation pits used for the production of chinese strong-aroma liquor.
abstract: 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.
authors.forename: Ming-Yi
authors.initials: MY
authors.lastname: Guo
authors.affiliation: College of Bioengineering, Chongqing University, Chongqing, China.
authors.forename: Dan-Qun
authors.initials: DQ
authors.lastname: Huo
authors.affiliation: Evolutionary Genomics Group, Departamento de Producción Vegetal y Microbiología, Universidad Miguel Hernández, San Juan de Alicante, Alicante, Spain.
authors.forename: Rohit
authors.initials: R
authors.lastname: Ghai
authors.affiliation: Evolutionary Genomics Group, Departamento de Producción Vegetal y Microbiología, Universidad Miguel Hernández, San Juan de Alicante, Alicante, Spain.
authors.forename: Francisco
authors.initials: F
authors.lastname: Rodriguez-Valera
authors.affiliation: National Engineering Research Center of Solid-State Brewing, Luzhou Laojiao Group Co. Ltd, Luzhou, China.
authors.forename: Cai-Hong
authors.initials: CH
authors.lastname: Shen
authors.affiliation: National Engineering Research Center of Solid-State Brewing, Luzhou Laojiao Group Co. Ltd, Luzhou, China.
authors.forename: Niang
authors.initials: N
authors.lastname: Zhang
authors.affiliation: National Engineering Research Center of Solid-State Brewing, Luzhou Laojiao Group Co. Ltd, Luzhou, China.
authors.forename: Su-Yi
authors.initials: SY
authors.lastname: Zhang
authors.affiliation: College of Bioengineering, Chongqing University, Chongqing, China houcj@cqu.edu.cn.
authors.forename: Chang-Jun
authors.initials: CJ
authors.lastname: Hou