Succession of the Microbial Community Structure and Its Correlation With Physicochemical Indicators During the Fermentation of Sauce-Flavor Baijiu Fermented Grains
This study analyzed the fermented grains from different stages of fermentation at the Bei Da Cang Distillery, aiming to reveal the succession patterns of bacterial communities and their relationship with physicochemical indicators during fermentation. The results showed that starch and sugar content...
Saved in:
| Main Authors: | , , , , , , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
Wiley
2025-01-01
|
| Series: | Journal of Food Quality |
| Online Access: | http://dx.doi.org/10.1155/jfq/7639363 |
| Tags: |
Add Tag
No Tags, Be the first to tag this record!
|