Physicochemical Factors Affecting Microbiota Dynamics During Traditional Solid-State Fermentation of Chinese Strong-Flavor Baijiu

Physicochemical Factors Affecting Microbiota Dynamics During Traditional Solid-State Fermentation of Chinese Strong-Flavor Baijiu

Spontaneous solid-state fermentation (SSF) of Chinese Baijiu involves diverse microbes from Daqu and pit mud (PM). Given that the transfer of interphase microflora during the fermentation is a continuous and dynamic process, longitudinal studies are essential to provide ecological insights into comm...

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Bibliographic Details
Main Authors: Tongwei Guan, Yijin Lin, Kebao Chen, Mengying Ou, Jiaxu Zhang
Format: Article
Language:English
Published: Frontiers Media S.A. 2020-09-01
Series:Frontiers in Microbiology
Subjects:
solid-state fermentation
microbial succession
Baijiu
environmental factors
high-throughput sequencing
Online Access:https://www.frontiersin.org/article/10.3389/fmicb.2020.02090/full

Internet

https://www.frontiersin.org/article/10.3389/fmicb.2020.02090/full

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