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Diversity and Function of Microbial Community in Chinese Strong-Flavor Baijiu Ecosystem: A Review
Strong flavor baijiu (SFB), also called Luzhou-flavor liquor, is the most popular Chinese baijiu. It is manufactured via solid fermentation, with daqu as the starter. Microbial diversity of the SFB ecosystem and the synergistic effects of the enzymes and compounds produced by them are responsible fo...
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| Pubblicato in: | Front Microbiol |
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| Autori principali: | , , |
| Natura: | Artigo |
| Lingua: | Inglês |
| Pubblicazione: |
Frontiers Media S.A.
2018
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| Soggetti: | |
| Accesso online: | https://ncbi.nlm.nih.gov/pmc/articles/PMC5900010/ https://ncbi.nlm.nih.gov/pubmed/29686656 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.3389/fmicb.2018.00671 |
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