Multi-omics analysis-based insights into the microbial community composition and flavor development potentiality of different varieties of sorghum (Sorghum bicolor L. Moench) fermented into Sesame flavor Baijiu
Sorghum is a key raw ingredient in the fermentation of Sesame-flavor Baijiu (SFB). However, studies on the microbial and metabolic dynamics of sorghum varieties on SFB fermentation is limited. In this study, microbial and flavor differences during SFB fermentation of three sorghum varieties (Hongyin...
Kaydedildi:
| Asıl Yazarlar: | , , , , , , , , , |
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| Materyal Türü: | Artigo |
| Dil: | Inglês |
| Baskı/Yayın Bilgisi: |
Elsevier
2026-01-01
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| Seri Bilgileri: | Current Research in Microbial Sciences |
| Konular: | |
| Online Erişim: | http://www.sciencedirect.com/science/article/pii/S2666517426000611 |
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