Effect of Preparation Methods on the Physicochemical Properties and Bacterial Community of Chixiangxing Baijiu Qu

Effect of Preparation Methods on the Physicochemical Properties and Bacterial Community of Chixiangxing Baijiu Qu

The dynamic changes of moisture, acidity, amino nitrogen content, fermentation power, esterification power, liquefaction power, saccharification power and acid protease activity were measured during the traditional and mechanized production of Chixiangxing Baijiu Qu, the structural characteristics o...

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Bibliographic Details
Main Author: WANG Yuliang, LI Zhipu, SU Zejia, LIANG Jinglong, BAI Weidong, FEI Yongtao, ZHAO Wenhong, FANG Yifei
Format: Article
Language:English
Published: China Food Publishing Company 2023-11-01
Series:Shipin Kexue
Subjects:
chixiangxing baijiu; qu making; physicochemical properties; high-throughput sequencing; bacterial community structure
Online Access:https://www.spkx.net.cn/fileup/1002-6630/PDF/2023-44-22-026.pdf

Internet

https://www.spkx.net.cn/fileup/1002-6630/PDF/2023-44-22-026.pdf

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