Effects of <i>Lactiplantibacillus plantarum</i> on Metabolites and Flavors in Synthetic Microbiota During Baijiu Fermentation

Effects of <i>Lactiplantibacillus plantarum</i> on Metabolites and Flavors in Synthetic Microbiota During Baijiu Fermentation

The distinctive flavor and aroma of Chinese baijiu are closely linked to the microorganisms involved in the fermentation process. <i>Lactiplantibacillus plantarum</i>, a dominant species in the fermentation of Chinese baijiu, has become a prominent research focus. In this study, we selec...

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Bibliographic Details
Main Authors: Chunyue Yan, Xurui Chen, Quan Liu, Tengyu Xu, Qian Zhang, Xueli Jin, Bei Liao, Xiong Chen, Xin Li
Format: Article
Language:English
Published: MDPI AG 2024-12-01
Series:Foods
Subjects:
microorganism of food fermentation
<i>Lactiplantibacillus plantarum</i>
sensory evaluation
microbial interactions
fermentation performance
synthetic chassis microbiota
Online Access:https://www.mdpi.com/2304-8158/14/1/31
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