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Updated: Feb 19, 2026

Preparation of High-Quality Fermented Fish Product
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储存时间驱动不同的微生物功能和高温Daqu中的风味代谢

Xin Yao1, Xi Chen1, Jialiang Niu1

  • 1Key Laboratory of Geriatric Nutrition and Health, Beijing Technology and Business University, Ministry of Education, Beijing 100048, China; Key Laboratory of Brewing Microbiome and Enzymatic Molecular Engineering, China General Chamber of Commerce, Beijing 100048, China; Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology and Business University, Beijing 100048, China.

Food research international (Ottawa, Ont.)
|February 18, 2026
PubMed
概括

高温储存达库 (HTD) 通过改变微生物群落和代谢功能,改变了Baijiu的味道. 特定的微生物和化合物,如,醇和化物,在不同的储存阶段占主导地位,影响口味特征.

关键词:
相关性分析是一项相关性分析.达奎的功能是Daqu的功能.在GCMS中使用.高温的达库高温的达库高温的达库转基因组学是指转基因组学.存储时间 存储时间

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