Raw Material Regulates Flavor Formation via Driving Microbiota in Chinese Liquor Fermentation

Raw material is important for flavors in fermented foods. Here, the effect of hulless barley on the microbiota in Chinese liquor was studied using two main cultivars (heilaoya and dulihuang). Six genera (Lactobacillus, Saccharomyces, Komagataella, Aspergillus, Pichia, and Weissella) were identified...

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Detalles Bibliográficos
Autores principales: Liu, Chongchong, Feng, Shengbao, Wu, Qun, Huang, Heqiang, Chen, Zhanxiu, Li, Shanwen, Xu, Yan
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/PMC6620735/
https://www.ncbi.nlm.nih.gov/pubmed/31333623
http://dx.doi.org/10.3389/fmicb.2019.01520

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6620735/
https://www.ncbi.nlm.nih.gov/pubmed/31333623
http://dx.doi.org/10.3389/fmicb.2019.01520

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