Effects of new bioreactor on microbial community and physicochemical indexes of strong-flavor fermented grains

Effects of new bioreactor on microbial community and physicochemical indexes of strong-flavor fermented grains

In order to produce high quality strong-flavor (Nongxiangxing) Baijiu, using new bioreactor and traditional pit as research objects, the effects of traditional pit production technology (control group), new bioreactor production technology (experimental group I) and optimized new bioreactor producti...

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Bibliographic Details
Main Author:	MO Yuting, YUAN Siqi, ZHOU Shuai, SHUI Liangyang, YANG Mingyong, LIU Jun, YANG Zhoulin, FAN Hongjun
Format:	Article
Language:	English
Published:	Editorial Department of China Brewing 2024-04-01
Series:	Zhongguo niangzao
Subjects:	new bioreacter\|strong-flavor baijiu\|fermented grains\|microbial community\|physicochemical index\|correlation
Online Access:	https://manu61.magtech.com.cn/zgnz/fileup/0254-5071/PDF/0254-5071-2024-43-4-135.pdf
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