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

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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Bibliographic Details
Main Author:	WAN Qiyu, CHENG Yuxin, HUANG Yongguang, SHE Rongshu, DENG Changwei, ZUO Qiancheng
Format:	Article
Language:	English
Published:	China Food Publishing Company 2024-02-01
Series:	Shipin Kexue
Subjects:	maotai-flavor baijiu; fermented grains; acids; microbial community; correlation
Online Access:	https://www.spkx.net.cn/fileup/1002-6630/PDF/2024-45-4-011.pdf

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