Effects of ultra-long fermentation time on the microbial community and flavor components of light-flavor Xiaoqu Baijiu based on fermentation tanks

Microbial structure and succession of fermented grains play a significant role in Baijiu’s flavor and quality. In this study, high-throughput sequencing (HTS) coupled with headspace solid-phase microextraction-gas chromatography-mass spectrometry (HS-SPME-GC-MS) were used to analyze the microbial co...

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Detalles Bibliográficos
Autores principales: Tang, Jie, Liu, Yuancai, Lin, Bin, Zhu, Hao, Jiang, Wei, Yang, Qiang, Chen, Shenxi
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Springer Netherlands 2021
Materias:
Original Paper
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8611178/
https://www.ncbi.nlm.nih.gov/pubmed/34817705
http://dx.doi.org/10.1007/s11274-021-03183-3

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8611178/
https://www.ncbi.nlm.nih.gov/pubmed/34817705
http://dx.doi.org/10.1007/s11274-021-03183-3

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