Effects of Saccharomyces cerevisiae on microbial community and flavor metabolites in solid-state fermentation of strong-flavor Baijiu
Fanghang Qiu, Binghao Du, Chengnan Zhang, Lining Zhu, Yatao Yan, Weiwei Li, Weijun Leng, Zemin Pang, Xiuting Li, Baoguo Sun, Baoguo Sun
Topics & Concepts
Ethyl hexanoateFood scienceFermentationFlavorChemistryLactic acidAcetic acidPediococcusEthanolLactobacillusBiochemistryBiologyBacteriaGeneticsFermentation and Sensory AnalysisProbiotics and Fermented FoodsMeat and Animal Product Quality