Characteristics of the Microbial Community in the Production of Chinese Rice-Flavor Baijiu and Comparisons With the Microflora of Other Flavors of Baijiu

Rice-flavor baijiu is one of the four basic flavor types of Chinese baijiu. Microbial composition plays a key role in the classification of baijiu flavor types and the formation of flavor substances. In this study, we used high-throughput sequencing technology to study the changes of microbial commu...

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Bibliografiske detaljer
Udgivet i:Front Microbiol
Main Authors: Hu, Yuanliang, Lei, Xinyi, Zhang, Xiaomin, Guan, Tongwei, Wang, Luyao, Zhang, Zongjie, Yu, Xiang, Tu, Junming, Peng, Nan, Liang, Yunxiang, Zhao, Shumiao
Format: Artigo
Sprog:Inglês
Udgivet: Frontiers Media S.A. 2021
Fag:
Microbiology
Online adgang:https://ncbi.nlm.nih.gov/pmc/articles/PMC8116502/
https://ncbi.nlm.nih.gov/pubmed/33995338
https://ncbi.nlm.nih.govhttp://dx.doi.org/10.3389/fmicb.2021.673670
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