Environmental factors drive microbial succession and huangjiu flavor formation during raw wheat qu fermentation
Shuangping Liu, Yu Zhou, Zhili Zhou, Zhilei Zhou, Xiao Han, Yuezheng Xu, Jian Mao
Topics & Concepts
Food scienceChemistryFermentationFlavorAmylaseMicrobial population biologyMicroorganismWater activityBrewingWineRaw materialAspergillus oryzaeBacteriaWater contentEnzymeBiologyBiochemistryOrganic chemistryGeneticsEngineeringGeotechnical engineeringFermentation and Sensory AnalysisBiochemical and biochemical processesMicrobial Metabolism and Applications