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...

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Ngā kaituhi matua:	Meina Jiang, Jiaxin Tang, Angui Lai, Wei Sun, Xue Liu, Zhichao Shang, Zuzhong Zheng, Xiaoxue Chen, Yansong Xue, Bei-Zhong Han
Hōputu:	Artigo
Reo:	Inglês
I whakaputaina:	Elsevier 2026-01-01
Rangatū:	Current Research in Microbial Sciences
Ngā marau:	Sorghum varieties Microbial communities Sesame-flavor Baijiu Volatile compounds
Urunga tuihono:	http://www.sciencedirect.com/science/article/pii/S2666517426000611
Ngā Tūtohu:	Tāpirihia he Tūtohu Kāore He Tūtohu, Me noho koe te mea tuatahi ki te tūtohu i tēnei pūkete!