Comparison of microbial communities and amino acid metabolites in different traditional fermentation starters used during the fermentation of Hong Qu glutinous rice wine
Zhangcheng Liang, Xiaozi Lin, Zhigang He, Hao Su, Weixin Li, Qi-Qi Guo
Topics & Concepts
FermentationFood scienceUmamiAmino acidWineBiologyFermentation in winemakingFermentation in food processingChemistryLactic acidTasteBiochemistryBacteriaGeneticsFermentation and Sensory AnalysisMicrobial Metabolism and ApplicationsProbiotics and Fermented Foods