Bacterial Diversity, Organic Acid, and Flavor Analysis of Dacha and Ercha Fermented Grains of Fen Flavor Baijiu

Fen flavor Baijiu needs two rounds of fermentation, which will obtain Dacha after initial fermentation and Ercha after secondary fermentation. The quality of Baijiu is closely related to the microbes within fermented grains. However, the bacterial diversity in Dacha and Ercha fermented grains of Fen...

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Detalles Bibliográficos
Autores principales: Xue, Yu’ang, Tang, Fengxian, Cai, Wenchao, Zhao, Xinxin, Song, Wen, Zhong, Ji’an, Liu, Zhongjun, Guo, Zhuang, Shan, Chunhui
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Frontiers Media S.A. 2022
Materias:
Microbiology
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8765705/
https://www.ncbi.nlm.nih.gov/pubmed/35058895
http://dx.doi.org/10.3389/fmicb.2021.769290

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8765705/
https://www.ncbi.nlm.nih.gov/pubmed/35058895
http://dx.doi.org/10.3389/fmicb.2021.769290

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