Spatial heterogeneity of microbiota and flavor across different rounds of sauce-flavor baijiu in Northern China

Spatial heterogeneity of microbiota and flavor across different rounds of sauce-flavor baijiu in Northern China

Sauce-flavor baijiu (SFB) is a traditional Chinese distilled liquor crafted through a distinctive brewing process, involving seven rounds of stack fermentation (SF) and pit fermentation (PF). To date, there remains a knowledge gap regarding the microbial succession and flavor throughout all rounds o...

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Bibliographic Details
Main Authors: Yanfang Wu, Zhongfu Duan, Jialiang Niu, Hua Zhu, Chengnan Zhang, Weiwei Li, Xiuting Li, Baoguo Sun
Format: Article
Language:English
Published: Elsevier 2023-12-01
Series:Food Chemistry: X
Subjects:
Sauce-flavor baijiu
Stack fermentation
Pit fermentation
Microbial community
Base baijiu
Flavor substance
Online Access:http://www.sciencedirect.com/science/article/pii/S2590157523004133

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http://www.sciencedirect.com/science/article/pii/S2590157523004133

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