Raw Material Regulates Flavor Formation via Driving Microbiota in Chinese Liquor Fermentation

Raw Material Regulates Flavor Formation via Driving Microbiota in Chinese Liquor Fermentation

Raw material is important for flavors in fermented foods. Here, the effect of hulless barley on the microbiota in Chinese liquor was studied using two main cultivars (heilaoya and dulihuang). Six genera (Lactobacillus, Saccharomyces, Komagataella, Aspergillus, Pichia, and Weissella) were identified...

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Bibliographic Details
Main Authors: Chongchong Liu, Shengbao Feng, Qun Wu, Heqiang Huang, Zhanxiu Chen, Shanwen Li, Yan Xu
Format: Article
Language:English
Published: Frontiers Media S.A. 2019-07-01
Series:Frontiers in Microbiology
Subjects:
Chinese liquor
flavor producers
fructose
glucose
hulless barley
Online Access:https://www.frontiersin.org/article/10.3389/fmicb.2019.01520/full

Internet

https://www.frontiersin.org/article/10.3389/fmicb.2019.01520/full

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