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Updated: Jul 16, 2025

Preparation of High-Quality Fermented Fish Product
00:05

Preparation of High-Quality Fermented Fish Product

Published on: August 23, 2019

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微生物群落及其与在机械化生产淡香味Baijiu的过程中形成风味化合物的相关性

Lu-Jun Luo1, Liang Song1, Ying Han2

  • 1State Key Laboratory of Mycology, Institute of Microbiology, Chinese Academy of Sciences, Beijing 100101, PR China.

Food research international (Ottawa, Ont.)
|September 10, 2023
PubMed
概括

机械化轻味的Baijiu发酵涉及明显的微生物转移. 在这个工业过程中,关键的细菌如Bacillus和Lactobacillus,以及诸如Saccharomyces cerevisiae之类的真菌,驱动着风味化合物的形成.

关键词:
州发酵公司的发酵相关性分析是一项相关性分析.微生物社区的微生物社区.挥发性化合物 挥发性化合物rRNA基因图书馆测序的基因序列

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