Driving Mechanisms for Microbial Community Succession and Change of Volatile Flavor Compounds during the Solid-State Fermentation of Black High-Temperature Daqu

Driving Mechanisms for Microbial Community Succession and Change of Volatile Flavor Compounds during the Solid-State Fermentation of Black High-Temperature Daqu

This work employed high-throughput sequencing technology to delve into the mechanism driving microbial community succession during the fermentation of black Daqu used for Jiangxiangxing Baijiu production, and it also applied flavoromics to analyze the change of volatile flavor compounds. Furthermore...

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Bibliographic Details
Main Author: DENG Aling, TANG Jie, ZHU Chutian, HUANG Yongguang
Format: Article
Language:English
Published: China Food Publishing Company 2024-12-01
Series:Shipin Kexue
Subjects:
black daqu; microbial community structure; driving mechanism; volatile compounds; high-throughput sequencing; integrative analysis
Online Access:https://www.spkx.net.cn/fileup/1002-6630/PDF/2024-45-23-012.pdf
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