Characteristics and Correlation of the Microbial Communities and Flavor Compounds during the First Three Rounds of Fermentation in Chinese Sauce-Flavor Baijiu

Sauce-flavor Baijiu is representative of solid-state fermented Baijiu. It is significant to deeply reveal the dynamic changes of microorganisms in the manufacturing process and their impact on the formation of flavor chemicals correlated with the quality of Baijiu. Sauce-flavor Baijiu manufacturing...

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Detalles Bibliográficos
Autores principales: Xu, Youqiang, Wu, Mengqin, Niu, Jialiang, Lin, Mengwei, Zhu, Hua, Wang, Kun, Li, Xiuting, Sun, Baoguo
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2023
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9818360/
https://www.ncbi.nlm.nih.gov/pubmed/36613423
http://dx.doi.org/10.3390/foods12010207

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9818360/
https://www.ncbi.nlm.nih.gov/pubmed/36613423
http://dx.doi.org/10.3390/foods12010207

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