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Systematically exploring and evaluating core fungal composition and their flavor profile in fermented grains of

Xiangyong Zeng1,2, Yunman Zou1, Dong Li3

  • 1School of Liquor and Food Engineering, Guizhou University, Guiyang, Guizhou province 550025, China.

Food Chemistry: X
|October 6, 2025
PubMed

Keywords:
Core fungiCultivation approachFermented grains (FG)High-throughput sequencing (HTS)Jiang-flavor baijiu (JFB)Mixed fermentation

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