Liquor Flavour Is Associated With the Physicochemical Property and Microbial Diversity of Fermented Grains in Waxy and Non-waxy Sorghum (Sorghum bicolor) During Fermentation

The fermentation process of Chinese Xifeng liquor involves numerous microbes. However, the sources of microbes in fermented grain and the link between liquor flavour and physicochemical properties and microbial diversity during fermentation still remain unknown. Herein, two waxy (JiNiang 2 [JN-2] an...

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Dades bibliogràfiques
Publicat a:Front Microbiol
Autors principals: Liu, Chunjuan, Gong, Xiangwei, Zhao, Guan, Soe Htet, Maw Ni, Jia, Zhiyong, Yan, Zongke, Liu, Lili, Zhai, Qinghua, Huang, Ting, Deng, Xiping, Feng, Baili
Format: Artigo
Idioma:Inglês
Publicat: Frontiers Media S.A. 2021
Matèries:
Microbiology
Accés en línia:https://ncbi.nlm.nih.gov/pmc/articles/PMC8247930/
https://ncbi.nlm.nih.gov/pubmed/34220729
https://ncbi.nlm.nih.govhttp://dx.doi.org/10.3389/fmicb.2021.618458
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