Fermented Grains from Different Layers of Cellar in the First and Second Rounds of Fermentation of Maotai-Flavor Baijiu: Analysis of microbial community structure and Acid Composition as Well as Correlation between Them
In this study, the microbial community structure in fermented grains from the upper middle and lower layers of the cellar in the first and second rounds of fermentation of Maotai-flavor was analyzed by high-throughput sequencing, and the acid composition by ultra-high performance liquid chromatograp...
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| Format: | Article |
| Language: | English |
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China Food Publishing Company
2024-02-01
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| Series: | Shipin Kexue |
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| Online Access: | https://www.spkx.net.cn/fileup/1002-6630/PDF/2024-45-4-011.pdf |