Characteristics of the Microbial Community in the Production of Chinese Rice-Flavor Baijiu and Comparisons With the Microflora of Other Flavors of Baijiu

Characteristics of the Microbial Community in the Production of Chinese Rice-Flavor Baijiu and Comparisons With the Microflora of Other Flavors of Baijiu

Rice-flavor baijiu is one of the four basic flavor types of Chinese baijiu. Microbial composition plays a key role in the classification of baijiu flavor types and the formation of flavor substances. In this study, we used high-throughput sequencing technology to study the changes of microbial commu...

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Bibliographic Details
Main Authors: Yuanliang Hu, Xinyi Lei, Xiaomin Zhang, Tongwei Guan, Luyao Wang, Zongjie Zhang, Xiang Yu, Junming Tu, Nan Peng, Yunxiang Liang, Shumiao Zhao
Format: Article
Language:English
Published: Frontiers Media S.A. 2021-04-01
Series:Frontiers in Microbiology
Subjects:
baijiu
fungal community
bacterial community
high-throughput sequencing
baijiu flavor
Online Access:https://www.frontiersin.org/articles/10.3389/fmicb.2021.673670/full

Internet

https://www.frontiersin.org/articles/10.3389/fmicb.2021.673670/full

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