Simulated Fermentation of Strong-Flavor Baijiu through Functional Microbial Combination to Realize the Stable Synthesis of Important Flavor Chemicals

The solid-state fermentation of Baijiu is complicated by the co-fermentation of many microorganisms. The instability of the composition and abundance of the microorganisms in the fermentation process leads to fluctuations of product quality, which is one of the bottleneck problems faced by the Stron...

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Detalles Bibliográficos
Autores principales: Xu, Youqiang, Wu, Mengqin, Zhao, Dong, Zheng, Jia, Dai, Mengqi, Li, Xiuting, Li, Weiwei, Zhang, Chengnan, Sun, Baoguo
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2023
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9913964/
https://www.ncbi.nlm.nih.gov/pubmed/36766173
http://dx.doi.org/10.3390/foods12030644

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9913964/
https://www.ncbi.nlm.nih.gov/pubmed/36766173
http://dx.doi.org/10.3390/foods12030644

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