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Fig. 4 | BMC Microbiology

Fig. 4

From: Detection of viable and total fungal community in zaopei of Chinese strong-flavor baijiu using PMA combined with qPCR and HTS based on ITS2 region

Fig. 4

The effectiveness of PMA to remove the dead bacteria DNA in zaopei with adding heated E. coli cells. The zaopei samples (n = 4) were collected on the 7th, 15th, 30th and 60th day of fermentation (7 d, 15 d, 30 d, and 60 d) from 20-year pit. E. coli PMA (−): the positive control (dead E. coli cells and 1 mL zaopei suspension) was untreated with PMA; E. coli PMA (+): the positive control was treated with PMA. The Rank sum test was used to calculate the significant difference by R software (* represents significant difference)

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BMC Microbiology

ISSN: 1471-2180

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