PRJNA573428
Characteristics of microbial diversity in different process stages of Yongchun aged vinegar
Using 16S rRNA and 18S rRNA genes as molecular markers, high-throughput sequencing analysis was conducted on the composition of prokaryotic and eukaryotic microbial communities of yongchun vinegar at four different stages of fermentation, one-month product, 1-year aging and 10-year agin