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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...

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Detalles Bibliográficos
Autores principales:	Shoubao, Yan, Jie, Yang, TingTing, Shen, Jiaquan, Guang, Cuie, Shi
Formato:	Online Artículo Texto
Lenguaje:	English
Publicado:	Springer Berlin Heidelberg 2023
Materias:	Original Article
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

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