The Potential Correlation Between Bacterial Sporulation and the Characteristic Flavor of Chinese Maotai Liquor
The relationship between the formation of characteristic Maotai-flavor substances (MTFS) and the dominant bacteria in Maotai Daqu (MTDQ) has long been a topic of research interest in the field of liquor brewing in China. To investigate the connection between MTFS and the Bacillus subtilis (one of do...
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| Autori principali: | , , , |
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| Natura: | Artigo |
| Lingua: | Inglês |
| Pubblicazione: |
Frontiers Media S.A.
2018-07-01
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| Serie: | Frontiers in Microbiology |
| Soggetti: | |
| Accesso online: | https://www.frontiersin.org/article/10.3389/fmicb.2018.01435/full |
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