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