Insights into the influence of physicochemical parameters on the microbial community and volatile compounds during the ultra-long fermentation of compound-flavor Baijiu.

Cheng, Wei; Chen, Xuefeng; Lan, Wei; Liu, Gengdian; Xue, Xijia; Li, Ruilong; Pan, Tianquan; Li, Na; Zhou, Duan; Chen, Xingjie

Cheng, Wei; Chen, Xuefeng; Lan, Wei; Liu, Gengdian; Xue, Xijia; Li, Ruilong; Pan, Tianquan; Li, Na; Zhou, Duan; Chen, Xingjie.

Afiliación

Cheng W; School of Food Science and Engineering, Shaanxi University of Science & Technology, Xi'an, China.
Chen X; Technology Center of Enterprise, Jinzhongzi Distillery Co., Ltd., Fuyang, China.
Lan W; School of Food Science and Engineering, Shaanxi University of Science & Technology, Xi'an, China.
Liu G; School of Biology and Food Engineering, Fuyang Normal University, Fuyang, China.
Xue X; School of Food Science and Engineering, Shaanxi University of Science & Technology, Xi'an, China.
Li R; Technology Center of Enterprise, Jinzhongzi Distillery Co., Ltd., Fuyang, China.
Pan T; School of Biology and Food Engineering, Fuyang Normal University, Fuyang, China.
Li N; Technology Center of Enterprise, Jinzhongzi Distillery Co., Ltd., Fuyang, China.
Zhou D; Technology Center of Enterprise, Jinzhongzi Distillery Co., Ltd., Fuyang, China.
Chen X; School of Food Science and Engineering, Shaanxi University of Science & Technology, Xi'an, China.

Front Microbiol ; 14: 1272559, 2023.

Article en En | MEDLINE | ID: mdl-37965554

Palabras clave

amplicon sequencing; compound-flavor Baijiu; fermented grains; ultra-long fermentation; volatile compounds

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Texto completo: 1 Colección: 01-internacional Base de datos: MEDLINE Idioma: En Revista: Front Microbiol Año: 2023 Tipo del documento: Article País de afiliación: China Pais de publicación: Suiza

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