Mining the Factors Driving the Evolution of the Pit Mud Microbiome under the Impact of Long-Term Production of Strong-Flavor Baijiu

The mud cellar creates a unique microenvironment for the fermentation of strong-flavor baijiu (SFB). Recent research and long-term practice have highlighted the key roles of microbes inhabiting pit mud in the formation of SFB’s characteristic flavor. A positive correlation between the quality of SFB...

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Detalles Bibliográficos
Autores principales: Chai, Li-Juan, Qian, Wei, Zhong, Xiao-Zhong, Zhang, Xiao-Juan, Lu, Zhen-Ming, Zhang, Su-Yi, Wang, Song-Tao, Shen, Cai-Hong, Shi, Jin-Song, Xu, Zheng-Hong
Formato: Online Artículo Texto
Lenguaje:English
Publicado: American Society for Microbiology 2021
Materias:
Food Microbiology
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8357292/
https://www.ncbi.nlm.nih.gov/pubmed/34160281
http://dx.doi.org/10.1128/AEM.00885-21

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8357292/
https://www.ncbi.nlm.nih.gov/pubmed/34160281
http://dx.doi.org/10.1128/AEM.00885-21

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