Insights into the influence of physicochemical parameters on the microbial community and volatile compounds during the ultra-long fermentation of compound-flavor Baijiu

Insights into the influence of physicochemical parameters on the microbial community and volatile compounds during the ultra-long fermentation of compound-flavor Baijiu

IntroductionWhile the variation in physicochemical parameters, microbial communities, metabolism, composition, and the proportion of volatile components in fermented grains (FG) affect final Baijiu quality, their complex interactions during the ultra-long fermentation of compound-flavor Baijiu (CFB)...

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Bibliographic Details
Main Authors: Wei Cheng, Xuefeng Chen, Wei Lan, Gengdian Liu, Xijia Xue, Ruilong Li, Tianquan Pan, Na Li, Duan Zhou, Xingjie Chen
Format: Article
Language:English
Published: Frontiers Media S.A. 2023-10-01
Series:Frontiers in Microbiology
Subjects:
compound-flavor Baijiu
fermented grains
ultra-long fermentation
amplicon sequencing
volatile compounds
Online Access:https://www.frontiersin.org/articles/10.3389/fmicb.2023.1272559/full

Internet

https://www.frontiersin.org/articles/10.3389/fmicb.2023.1272559/full

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