Analysis of the bacterial community in aged and aging pit mud of Chinese <i>Luzhou‐flavour</i> liquor by combined <scp>PCR‐DGGE</scp> and quantitative <scp>PCR</scp> assay

Abstract

There were some significant differences in the microbial community structure between aged and aging pit mud. The differences in the quantity of Clostridium IV might be involved in the distinction that the aged pit mud has a strong aroma while the aging pit mud does not.