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Updated: Jul 11, 2025

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在玉米黄酒发酵过程中微生物群落结构和挥发性风味化合物的相关性

Jianhua Guo1, Xiaoxu Zhao2, Jie Shi1

  • 1College of Food and Biological Engineering, Qiqihar University, Qiqihar, People's Republic of China.

Biotechnology progress
|November 13, 2023
PubMed
概括

分析了玉米黄酒发酵中的微生物群落和挥发性化合物. 特定的微生物显著影响了关键风味化合物的发展,如和酒精.

关键词:
玉米黄葡萄酒 黄葡萄酒高通量测序的高通量测序微生物社区结构的微生物社区结构.挥发性风味物质是挥发性的风味物质.

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