Effects of microbial interspecies relationships and physicochemical parameters on volatile flavors in sorghum‐based fermented grains during the fermentation of Shanxi light‐flavored liquor

In this study, high‐throughput technology was used to reveal the core microbial community in sorghum‐based fermented grains during different fermentation periods and to quantify the impacts of physicochemical parameters and microbial interspecies relationships on the volatile flavors. Headspace soli...

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Detalles Bibliográficos
Autores principales: Luo, Aiguo, Yang, Niutian, Yang, Jing, Hao, Jianwei, Zhao, Jia, Shi, Shengli, Hu, Bianfang
Formato: Online Artículo Texto
Lenguaje:English
Publicado: John Wiley and Sons Inc. 2022
Materias:
Original Articles
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10002873/
https://www.ncbi.nlm.nih.gov/pubmed/36911827
http://dx.doi.org/10.1002/fsn3.3185

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10002873/
https://www.ncbi.nlm.nih.gov/pubmed/36911827
http://dx.doi.org/10.1002/fsn3.3185

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