在强烈风味的Baijiu发酵过程中,在上层和下层发酵谷物的发酵参数,挥发性化合物和微生物社区结构的表征

Jie Deng1,2, Chao-Jiu He3, Chun-Hui Wei3

  • 1Liquor Making Biotechnology and Application Key Laboratory of Sichuan Province, Sichuan University of Science and Engineering, Yibin, 644000, P. R. China. sgdengjie@suse.edu.cn.

PubMed
概括

在强烈风味的Baijiu (SFB) 产品中,分层发酵谷物显著影响发酵. 较低的谷物层 (FG-B) 显示了较高的短链脂肪酸 (SCFA),这是由于增加了产生酸的微生物.

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