Cargando…
Yeast diversity in pit mud and related volatile compounds in fermented grains of chinese strong-flavour liquor
Chinese strong-flavour liquor is produced via a traditional solid-state fermentation strategy facilitated by live microorganisms in pit mud-based cellars. For the present analysis, pit mud samples from different spatial locations within fermentation cellars were collected, and the yeast communities...
| Autores principales: | , , , , |
|---|---|
| Formato: | Online Artículo Texto |
| Lenguaje: | English |
| Publicado: |
Springer Berlin Heidelberg
2023
|
| Materias: | |
| Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10250287/ https://www.ncbi.nlm.nih.gov/pubmed/37291367 http://dx.doi.org/10.1186/s13568-023-01562-7 |