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Updated: Feb 14, 2026

Biology of Microbial Communities - Interview
14:42

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Published on: May 28, 2007

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統合分子情報学とセンサリー-オミクス 塩漬け・香味・高温ダクウのコア・トレースコンポーネントと微生物コミュニティの研究 チシュイ川流域の塩漬け・香味・高温ダクウ

Dandan Song1, Lulu Song1, Xian Zhong1

  • 1School of Brewing Engineering, Moutai Institute, Renhuai 564501, China.

Foods (Basel, Switzerland)
|February 13, 2026
PubMed
まとめ

この研究は,高温ダクウの芳香化合物と微生物コミュニティを,その全体的な品質と関連付けています. テトラメチルピラジンなどの重要な揮発性物質とバチルスなどの特定の細菌は,ダクにとって極めて重要です.

キーワード:
バイジウ (Baijiu) とは バイジウ (Baijiu) とは核の微生物である.コア・トレース・コンポーネントのコア・トレース・コンポーネント分子情報工学とセンサリーオミクスソースの香りの高い高温ダクウ.

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