Amino acid and microbial community dynamics during the fermentation of Hong Qu glutinous rice wine
Zhangcheng Liang, Xiaozi Lin, Zhigang He, Hao Su, Weixin Li, Xiangyun Ren
Topics & Concepts
FermentationFood scienceWineBiologyPediococcusAmino acidFermentation in winemakingHalomonasLactobacillusAcetic acid bacteriaBacteriaBiochemistryChemistry16S ribosomal RNAGeneticsFermentation and Sensory AnalysisMicrobial Metabolism and ApplicationsTea Polyphenols and Effects