The Potential Correlation Between Bacterial Sporulation and the Characteristic Flavor of Chinese Maotai Liquor

The relationship between the formation of characteristic Maotai-flavor substances (MTFS) and the dominant bacteria in Maotai Daqu (MTDQ) has long been a topic of research interest in the field of liquor brewing in China. To investigate the connection between MTFS and the Bacillus subtilis (one of do...

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Detalles Bibliográficos
Autores principales: Wang, Weiying, Liu, Renlu, Shen, Ye, Lian, Bin
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/PMC6037195/
https://www.ncbi.nlm.nih.gov/pubmed/30013536
http://dx.doi.org/10.3389/fmicb.2018.01435

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6037195/
https://www.ncbi.nlm.nih.gov/pubmed/30013536
http://dx.doi.org/10.3389/fmicb.2018.01435

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