Correlation: Between Autochthonous Microbial Diversity and Volatile Metabolites During the Fermentation of Nongxiang Daqu

Daqu is an important saccharifying and fermenting agent. It provides various microorganisms and enzymes for the fermentation of Baijiu and plays a vital role in the formation of Baijiu flavor. However, it is difficult to obtain information on microbial growth and metabolism in time for Daqu producti...

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Detalles Bibliográficos
Autores principales: Deng, Yuke, Huang, Dan, Han, Baolin, Ning, Xinqian, Yu, Dong, Guo, Huixiang, Zou, Yufang, Jing, Wen, Luo, Huibo
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/PMC8494108/
https://www.ncbi.nlm.nih.gov/pubmed/34630343
http://dx.doi.org/10.3389/fmicb.2021.688981

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8494108/
https://www.ncbi.nlm.nih.gov/pubmed/34630343
http://dx.doi.org/10.3389/fmicb.2021.688981

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