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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Библиографические подробности
Опубликовано в: :Front Microbiol
Главные авторы: Liu, Chunjuan, Gong, Xiangwei, Zhao, Guan, Soe Htet, Maw Ni, Jia, Zhiyong, Yan, Zongke, Liu, Lili, Zhai, Qinghua, Huang, Ting, Deng, Xiping, Feng, Baili
Формат: Artigo
Язык:Inglês
Опубликовано: Frontiers Media S.A. 2021
Предметы:
Microbiology
Online-ссылка: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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