Dynamics of microbial community structure and enzyme activities during the solid-state fermentation of Forgood Daqu: a starter of Chinese strong flavour Baijiu
Yu Zeng, Yu Wang, Qian Chen, Xiaojun Xia, Qiang Liu, Xiaoming Chen, Dan Wang, Bo Zhu
Topics & Concepts
Aspergillus oryzaeFood scienceFermentation starterSolid-state fermentationFermentationMicrobial population biologyLactobacillusBiologyBacteriaChemistryMicrobiologyLactic acidGeneticsFermentation and Sensory AnalysisMicrobial Metabolism and ApplicationsFood Quality and Safety Studies