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Occurrence, Diversity, and Character of Bacillaceae in the Solid Fermentation Process of Strong Aromatic Liquors

Strong aromatic liquors, also known as strong aromatic Baijiu (SAB) in China, are manufactured by solid fermentation, with a multi-microbe mixing and cooperative fermentation process that uses Daqu as a brewing starter. Bacillaceae have a specific action in food fermentation, such as soybean and win...

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Principais autores: Wenhua Tong, Ping He, Ying Yang, Zongwei Qiao, Dan Huang, Huibo Luo, Xinjun Feng
Formato: Artigo
Idioma:Inglês
Publicado em: Frontiers Media S.A. 2022-01-01
coleção:Frontiers in Microbiology
Assuntos:
strong aromatic Baijiu
Bacillaceae
diversity
function
flavor
Acesso em linha:https://www.frontiersin.org/articles/10.3389/fmicb.2021.811788/full
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