The Fungal Communities and Flavor Profiles in Different Types of High-Temperature Daqu as Revealed by High-Throughput Sequencing and Electronic Senses

Polymicrobial co-fermentation is among the distinct character of high-temperature Daqu. However, fungal communities in the three types of high-temperature Daqu, namely, white high-temperature Daqu, black high-temperature Daqu, and yellow high-temperature Daqu, are yet to be characterized. In this st...

Descrición completa

Detalles Bibliográficos

Principais autores:	Wenchao Cai, Yu’ang Xue, Yurong Wang, Wenping Wang, Na Shu, Huijun Zhao, Fengxian Tang, Xinquan Yang, Zhuang Guo, Chunhui Shan
Formato:	Artigo
Idioma:	Inglês
Publicado:	Frontiers Media S.A. 2021-12-01
Series:	Frontiers in Microbiology
Assuntos:	high-temperature Daqu sauce-flavor Baijiu fungal diversity Illumina MiSeq high-throughput sequencing electronic nose electronic tongue
Acceso en liña:	https://www.frontiersin.org/articles/10.3389/fmicb.2021.784651/full
Tags:	Engadir etiqueta Sen Etiquetas, Sexa o primeiro en etiquetar este rexistro!