Comparative Analysis of Physicochemical Properties and Microbial Composition in High-Temperature Daqu With Different Colors

High-temperature Daqu, also called Jiang-flavor Daqu, is the saccharifying and fermenting agent for brewing Jiang-flavor Baijiu. During the spontaneous solid-state fermentation of high-temperature Daqu, variations in temperature and moisture lead to microbial diversity and various metabolites, contr...

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Detalles Bibliográficos
Autores principales: Deng, Ling, Mao, Xiang, Liu, Dan, Ning, Xin-Qiang, Shen, Yi, Chen, Bo, Nie, Hong-Fang, Huang, Dan, Luo, Hui-Bo
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/PMC7732550/
https://www.ncbi.nlm.nih.gov/pubmed/33329462
http://dx.doi.org/10.3389/fmicb.2020.588117

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7732550/
https://www.ncbi.nlm.nih.gov/pubmed/33329462
http://dx.doi.org/10.3389/fmicb.2020.588117

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