Succession Mechanism and Metabolic Characteristics of Yeast Flora during the Fermentation of Fermented Grains (Jiupei) for Nongxiangxing Baijiu
In this study, high-throughput sequencing and headspace solid-phase microextraction-gas chromatography-mass spectrometry (HS-SPME-GC-MS) were employed to determine the microbial diversity and flavor substances in Jiupei at 0, 3, 6, 9, 12, 15, 20, 25, 30, 40, 50, and 60 days of fermentation. The resu...
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| Autor principal: | |
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| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado em: |
China Food Publishing Company
2025-12-01
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| coleção: | Shipin Kexue |
| Assuntos: | |
| Acesso em linha: | https://www.spkx.net.cn/fileup/1002-6630/PDF/2025-46-23-018.pdf |
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