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Updated: May 5, 2026

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在Fagopyrum tataricum Baijiu发酵过程中微生物群落和风味质量之间的动态变化和相关性的分析

Xiaomin Liu1,2, Dangwei Zhang1, Yuxia Liu1

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

Food science and biotechnology
|May 12, 2025
PubMed
概括

在Fagopyrum tataricum Baijiu的发酵谷物中的微生物继承包括Lactobacillus取代其他细菌. 这种转变影响了谷物特性和关键的挥发性化合物,改善了Baijiu的质量.

关键词:
相对应关系 相对应关系这种植物是Fagopyrum tataricum Baijiu.发酵的谷物 发酵的谷物微生物 微生物挥发性风味物质是一种挥发性风味物质.

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