Multiple Batches of Fermentation Promote the Formation of Functional Microbiota in Chinese Miscellaneous-Flavor Baijiu Fermentation

Baiyunbian baijiu, the most popular miscellaneous-flavor baijiu in China, has been widely consumed for decades. Similar to many Chinese baijiu, Baiyunbian baijiu is fermented in five successive batches every year. Sensory analysis demonstrated that the raw baijiu obtained from the last two fermentat...

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Detalles Bibliográficos
Autores principales: Liu, Pulin, Miao, Lihong
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Frontiers Media S.A. 2020
Materias:
Microbiology
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7005924/
https://www.ncbi.nlm.nih.gov/pubmed/32082290
http://dx.doi.org/10.3389/fmicb.2020.00075

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7005924/
https://www.ncbi.nlm.nih.gov/pubmed/32082290
http://dx.doi.org/10.3389/fmicb.2020.00075

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