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

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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Bibliographic Details
Main Authors: Youqiang Xu, Mengqin Wu, Jialiang Niu, Mengwei Lin, Hua Zhu, Kun Wang, Xiuting Li, Baoguo Sun
Format: Article
Language:English
Published: MDPI AG 2023-01-01
Series:Foods
Subjects:
sauce-flavor Baijiu
microbial community
flavor ester
tetramethylpyrazine
degrading metabolic pathway
Online Access:https://www.mdpi.com/2304-8158/12/1/207

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https://www.mdpi.com/2304-8158/12/1/207

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