Study on microbial communities and higher alcohol formations in the fermentation of Chinese Xiaoqu Baijiu produced by traditional and new mechanical technologies
Yuanliang Hu, Qiang Yang, Dong Chen, Biao Fu, Yu Zhang, Yi Zhang, Xian Xia, Nan Peng, Yunxiang Liang, Shumiao Zhao
Topics & Concepts
Rhizopus oryzaeFermentationFood scienceYeastFlavorLactobacillusChemistrySaccharomyces cerevisiaeMicroorganismBacteriaBiologyBiotechnologyBiochemistryGeneticsFermentation and Sensory AnalysisBiochemical and biochemical processesProbiotics and Fermented Foods