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Updated: Jun 6, 2025

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机械化和传统工艺对微生物多样性和在Xifeng Baijiu发酵过程中的挥发性风味化合物形成的影响

Chengyong Jin1,2, Guangyuan Jin1, Juan Jin2

  • 1The Lab of Brewing Microbiology and Applied Enzymology, School of Biotechnology, Jiangnan University, Wuxi 214122, China.

Foods (Basel, Switzerland)
|November 27, 2024
PubMed
概括

与机械化方法相比,传统的Baijiu生产产生了更高的微生物多样性和独特的风味特征. 这项研究突出了关键的微生物和化学差异,为流程优化提供了见解.

关键词:
谢·白 (Xifeng Baijiu) 是一个中国人.机械化过程是机械化的过程.微生物多样性的微生物多样性固态发酵发酵的固态发酵方式传统的过程是传统的过程.易挥发的风味化合物 易挥发的风味化合物

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