Effect of Fortified Daqu on the Microbial Community and Flavor in Chinese Strong-Flavor Liquor Brewing Process

Daqu, an important fermentation starter for the production of Chinese liquor, as used in the current study included traditional Daqu and fortified Daqu inoculated with Bacillus velezensis and Bacillus subtilis. To evaluate the effect of fortified Daqu on strong-flavor liquor production, the differen...

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Detalles Bibliográficos
Autores principales: He, Guiqiang, Huang, Jun, Zhou, Rongqing, Wu, Chongde, Jin, Yao
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Frontiers Media S.A. 2019
Materias:
Microbiology
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6361764/
https://www.ncbi.nlm.nih.gov/pubmed/30761106
http://dx.doi.org/10.3389/fmicb.2019.00056

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6361764/
https://www.ncbi.nlm.nih.gov/pubmed/30761106
http://dx.doi.org/10.3389/fmicb.2019.00056

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