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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Detalhes bibliográficos
Publicado no:Front Microbiol
Main Authors: Liu, Chongchong, Feng, Shengbao, Wu, Qun, Huang, Heqiang, Chen, Zhanxiu, Li, Shanwen, Xu, Yan
Formato: Artigo
Idioma:Inglês
Publicado em: Frontiers Media S.A. 2019
Assuntos:
Microbiology
Acesso em linha: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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