Analysis of Fungal Diversity, Physicochemical Properties and Volatile Organic Compounds of Strong-Flavor Daqu from Seven Different Areas

Analysis of Fungal Diversity, Physicochemical Properties and Volatile Organic Compounds of Strong-Flavor Daqu from Seven Different Areas

Strong-flavor Daqu, as a fermentation agent, plays a significant role in shaping the quality of strong-flavor baijius, and fungal species in Daqu are important factors affecting the quality of Daqu. Therefore, we selected strong-flavor Daqu from seven different origins to study the fungal compositio...

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Bibliographic Details
Main Authors: Zhigao Li, Xu Yan, Sibo Zou, Chaofan Ji, Liang Dong, Sufang Zhang, Huipeng Liang, Xinping Lin
Format: Article
Language:English
Published: MDPI AG 2024-04-01
Series:Foods
Subjects:
strong-flavor Daqu
fungal diversity
liquefying activity
<i>Issatchenkia</i>
<i>Aspergillus</i>
volatile organic compounds
Online Access:https://www.mdpi.com/2304-8158/13/8/1263

Internet

https://www.mdpi.com/2304-8158/13/8/1263

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