Exploring the Successions in Microbial Community and Flavor of Daqu during Fermentation Produced by Different Pressing Patterns

Daqu can be divided into artificially pressed daqu (A-Daqu) and mechanically pressed daqu (M-Daqu) based on pressing patterns. Here, we compared the discrepancies in physicochemical properties, volatile metabolites, and microbiota features between A-Daqu and M-Daqu during fermentation and further in...

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Detalles Bibliográficos
Autores principales: Huang, Ping, Jin, Yao, Liu, Mingming, Peng, Liqun, Yang, Guanrong, Luo, Zhi, Jiang, Dongcai, Zhao, Jinsong, Zhou, Rongqing, Wu, Chongde
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2023
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10340368/
https://www.ncbi.nlm.nih.gov/pubmed/37444341
http://dx.doi.org/10.3390/foods12132603

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10340368/
https://www.ncbi.nlm.nih.gov/pubmed/37444341
http://dx.doi.org/10.3390/foods12132603

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