Correlation Analysis between Microbial Diversity and Physicochemical Indexes, Volatile Flavor during the Fermentation of Red Millet Huangjiu

Correlation Analysis between Microbial Diversity and Physicochemical Indexes, Volatile Flavor during the Fermentation of Red Millet Huangjiu

In order to explore the correlation between physicochemical indexes, volatile flavor and microbial diversity during the fermentation of red millet Huangjiu, high throughput sequencing of microorganisms, physicochemical index detection and gas chromatography-mass spectrometry were used and SPSS softw...

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Bibliographic Details
Main Authors: Xiaodong GU, Suping LI, Liuqing YANG, Yilin LIU, Yanli MA, Zhizhou CHEN, Yinzhuang WANG, Xu LIU
Format: Article
Language:zho
Published: The editorial department of Science and Technology of Food Industry 2022-12-01
Series:Shipin gongye ke-ji
Subjects:
red millet huangjiu
high-throughput sequencing
colony structure
flavor
physicochemical indexes
Online Access:http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2022020255

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http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2022020255

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