Microbial Community Affects Daqu Quality and the Production of Ethanol and Flavor Compounds in Baijiu Fermentation

Daqu is a traditional starter for Baijiu fermentation and is produced by spontaneous fermentation of ground and moistened barley or wheat. The quality of Daqu is traditionally evaluated based on physicochemical and subjective sensory parameters without microbiological analysis. Here, we compared the...

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Detalles Bibliográficos
Autores principales: Han, Pei-Jie, Luo, Lu-Jun, Han, Ying, Song, Liang, Zhen, Pan, Han, Da-Yong, Wei, Yu-Hua, Zhou, Xin, Wen, Zhang, Qiu, Jun-Zhi, Bai, Feng-Yan
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2023
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10418397/
https://www.ncbi.nlm.nih.gov/pubmed/37569205
http://dx.doi.org/10.3390/foods12152936

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10418397/
https://www.ncbi.nlm.nih.gov/pubmed/37569205
http://dx.doi.org/10.3390/foods12152936

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