Quantitative Analysis of Environmental Microbial Sources in the Fourth Round of Fermentation of Jiang-flavor Baijiu and Their Synergistic Regulatory Mechanisms on the Function of the Microbial Community in Fermented Grains

This study integrated alpha/beta diversity analysis, principal coordinate analysis (PCoA), and SourceTracker to systematically investigate the contribution of the environmental microbiota to the microbial community of fermented grains (Jiupei) and their functional regulatory mechanisms during the fo...

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Bibliografiska uppgifter

Huvudupphov:	MO Shaobo, HUANG Yuanmin, NIE Xuanliang, YUAN Xiaosong, HE Feng, ZHAO Yunyun,LIU Xiaozhu, HUANG Mingzheng, YU Zhihai
Materialtyp:	Artigo
Språk:	Inglês
Utgiven:	China Food Publishing Company 2026-03-01
Serie:	Shipin Kexue
Ämnen:	jiang-flavor baijiu; fourth round of fermentation; environmental microbiota; microbial community function; synergistic regulatory mechanisms
Länkar:	https://www.spkx.net.cn/fileup/1002-6630/PDF/2026-47-6-018.pdf
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