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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Detaylı Bibliyografya
Yayımlandı:Front Microbiol
Asıl Yazarlar: Liu, Chongchong, Feng, Shengbao, Wu, Qun, Huang, Heqiang, Chen, Zhanxiu, Li, Shanwen, Xu, Yan
Materyal Türü: Artigo
Dil:Inglês
Baskı/Yayın Bilgisi: Frontiers Media S.A. 2019
Konular:
Microbiology
Online Erişim: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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