Insights into the influence of physicochemical parameters on the microbial community and volatile compounds during the ultra-long fermentation of compound-flavor Baijiu

INTRODUCTION: While the variation in physicochemical parameters, microbial communities, metabolism, composition, and the proportion of volatile components in fermented grains (FG) affect final Baijiu quality, their complex interactions during the ultra-long fermentation of compound-flavor Baijiu (CF...

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Detalles Bibliográficos
Autores principales: Cheng, Wei, Chen, Xuefeng, Lan, Wei, Liu, Gengdian, Xue, Xijia, Li, Ruilong, Pan, Tianquan, Li, Na, Zhou, Duan, Chen, Xingjie
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Frontiers Media S.A. 2023
Materias:
Microbiology
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10641013/
https://www.ncbi.nlm.nih.gov/pubmed/37965554
http://dx.doi.org/10.3389/fmicb.2023.1272559

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10641013/
https://www.ncbi.nlm.nih.gov/pubmed/37965554
http://dx.doi.org/10.3389/fmicb.2023.1272559

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