Raw Material Regulates Flavor Formation via Driving Microbiota in Chinese Liquor Fermentation

Raw material is important for flavors in fermented foods. Here, the effect of hulless barley on the microbiota in Chinese liquor was studied using two main cultivars (heilaoya and dulihuang). Six genera (Lactobacillus, Saccharomyces, Komagataella, Aspergillus, Pichia, and Weissella) were identified...

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Vydáno v:Front Microbiol
Hlavní autoři: Liu, Chongchong, Feng, Shengbao, Wu, Qun, Huang, Heqiang, Chen, Zhanxiu, Li, Shanwen, Xu, Yan
Médium: Artigo
Jazyk:Inglês
Vydáno: Frontiers Media S.A. 2019
Témata:
Microbiology
On-line přístup:https://ncbi.nlm.nih.gov/pmc/articles/PMC6620735/
https://ncbi.nlm.nih.gov/pubmed/31333623
https://ncbi.nlm.nih.govhttp://dx.doi.org/10.3389/fmicb.2019.01520
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