Liu, Shuang, Isaac V. Greenhut, E. Patrick Heist, Melanie R. Heist, and Luke A. Moe. “Bacterial community dynamics during distilled spirit fermentation: influence of mash recipes and fermentation processes.” Microbiology Spectrum 11, no. 6 (2023): e01624-23. https://doi.org/10.1128/spectrum.01624-23.
The analysis used the 16S V4 region, 97 percent OTU clustering and rarefaction to 1,150 reads per sample, retaining 1,050 OTUs. Samples were processed across sequencing laboratories, with eight rerun. No aged-whiskey sensory panel was conducted; community profiles cannot establish tasting outcomes.
Liu, Shuang, Isaac V. Greenhut, E. Patrick Heist, Melanie R. Heist, and Luke A. Moe. “Bacterial community dynamics during distilled spirit fermentation: influence of mash recipes and fermentation processes.” Microbiology Spectrum 11, no. 6 (2023): e01624-23. https://doi.org/10.1128/spectrum.01624-23. Methods: DNA extraction, sequencing and sequence processing; Discussion.
Methods: DNA extraction, sequencing and sequence processing; Discussion
Liu et al., “Bacterial community dynamics,” Methods: DNA extraction, sequencing and sequence processing; Discussion.
Methods: DNA extraction, sequencing and sequence processing; Discussion
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Liu, Shuang, Isaac V. Greenhut, E. Patrick Heist, Melanie R. Heist, and Luke A. Moe. “Bacterial community dynamics during distilled spirit fermentation: influence of mash recipes and fermentation processes.” Microbiology Spectrum 11, no. 6 (2023): e01624-23. https://doi.org/10.1128/spectrum.01624-23.
Methods: DNA extraction, sequencing and sequence processing; Discussion.
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Liu et al., “Bacterial community dynamics,” Methods: DNA extraction, sequencing and sequence processing; Discussion.
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The analysis used the 16S V4 region, 97 percent OTU clustering and rarefaction to 1,150 reads per sample, retaining 1,050 OTUs. Samples were processed across sequencing laboratories, with eight rerun. No aged-whiskey sensory panel was conducted; community profiles cannot establish tasting outcomes.
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