Impact of Microbial Composition of Cambodian Traditional Dried Starters (Dombea) on Flavor Compounds of Rice Wine: Combining Amplicon Sequencing With HP-SPME-GCMS

Dombae is a traditional ferment starter which has been used for starchy based wine production in Cambodia. However, the production technology of rice wine in Cambodia is not optimized. The current study aimed to investigate the microbiota associated in five ferment starters and the effect of a tradi...

Descripción completa

Detalles Bibliográficos
Autores principales: Ly, Sokny, Mith, Hasika, Tarayre, Cédric, Taminiau, Bernard, Daube, Georges, Fauconnier, Marie-Laure, Delvigne, Frank
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Frontiers Media S.A. 2018
Materias:
Microbiology
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5951977/
https://www.ncbi.nlm.nih.gov/pubmed/29867806
http://dx.doi.org/10.3389/fmicb.2018.00894

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5951977/
https://www.ncbi.nlm.nih.gov/pubmed/29867806
http://dx.doi.org/10.3389/fmicb.2018.00894

Ejemplares similares