Bacterial Diversity and Lactic Acid Bacteria with High Alcohol Tolerance in the Fermented Grains of Soy Sauce Aroma Type Baijiu in North China

Soy sauce aroma type baijiu (also known as Maotai-flavor baijiu) is one of the most popular types of baijiu in China. Traditionally, it is mainly produced in Southwest China. However, in recent decades, some other regions in China have also been able to produce high-quality soy sauce aroma type baij...

Descripción completa

Detalles Bibliográficos
Autores principales: Wang, Jiali, Lu, Chengshun, Xu, Qiang, Li, Zhongyuan, Song, Yajian, Zhou, Sa, Zhang, Tongcun, Luo, Xuegang
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2022
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9222270/
https://www.ncbi.nlm.nih.gov/pubmed/35741991
http://dx.doi.org/10.3390/foods11121794

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9222270/
https://www.ncbi.nlm.nih.gov/pubmed/35741991
http://dx.doi.org/10.3390/foods11121794

Ejemplares similares