Effects of sorghum varieties on microbial communities and volatile compounds in the fermentation of light-flavor Baijiu
Light-flavor Baijiu (LFB) fermentation is a representative spontaneous mixed-culture solid-state fermentation process in which sorghum is used as the raw material. Raw materials and microorganisms are crucial to the flavor formation and quality of LFB. However, the microbial and physicochemical dyna...
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| Main Authors: | , , , , , , , , , , , , |
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| Format: | Artigo |
| Language: | Inglês |
| Published: |
Frontiers Media S.A.
2024-07-01
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| Series: | Frontiers in Microbiology |
| Subjects: | |
| Online Access: | https://www.frontiersin.org/articles/10.3389/fmicb.2024.1421928/full |
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