Analysis of the Influence of Microbial Community Structure on Flavor Composition of Jiang-Flavor Liquor in Different Batches of Pre-Pit Fermented Grains

Analysis of the Influence of Microbial Community Structure on Flavor Composition of Jiang-Flavor Liquor in Different Batches of Pre-Pit Fermented Grains

To explore the effects of microbial community changes on the key flavor substances in base Baijiu, this study analyzed the microbiome of the pre-pit fermentation grains using high-throughput sequencing technology and determined the flavor substances of the base Baijiu by GC-FID. The results showed t...

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Bibliographic Details
Main Authors: Shiming Shen, Jinlong Liu, Ruiqi Luo, Jiaojiao Zhang, Dong Zhao, Xinxin Xue, Jia Zheng, Zongwei Qiao, Qiang Zhang, Zheng Feng, Xinglin Han
Format: Article
Language:English
Published: MDPI AG 2022-11-01
Series:Fermentation
Subjects:
Jiang-flavor Baijiu
pit fermentation
high-throughput sequencing
Online Access:https://www.mdpi.com/2311-5637/8/12/671

Internet

https://www.mdpi.com/2311-5637/8/12/671

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