Liquor Flavour Is Associated With the Physicochemical Property and Microbial Diversity of Fermented Grains in Waxy and Non-waxy Sorghum (Sorghum bicolor) During Fermentation

The fermentation process of Chinese Xifeng liquor involves numerous microbes. However, the sources of microbes in fermented grain and the link between liquor flavour and physicochemical properties and microbial diversity during fermentation still remain unknown. Herein, two waxy (JiNiang 2 [JN-2] an...

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Detalles Bibliográficos
Autores principales: Liu, Chunjuan, Gong, Xiangwei, Zhao, Guan, Soe Htet, Maw Ni, Jia, Zhiyong, Yan, Zongke, Liu, Lili, Zhai, Qinghua, Huang, Ting, Deng, Xiping, Feng, Baili
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Frontiers Media S.A. 2021
Materias:
Microbiology
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8247930/
https://www.ncbi.nlm.nih.gov/pubmed/34220729
http://dx.doi.org/10.3389/fmicb.2021.618458

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8247930/
https://www.ncbi.nlm.nih.gov/pubmed/34220729
http://dx.doi.org/10.3389/fmicb.2021.618458

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