Regulation and Mechanisms of L-Lactic Acid and D-Lactic Acid Production in Baijiu Brewing: Insights for Flavor Optimization and Industrial Application
L-lactic acid and D-lactic acid are chiral forms of lactic acid that significantly influence the flavor and health-related properties of Baijiu. Their production during brewing is primarily driven by lactic acid bacteria (LAB), with L-lactic acid being favored at higher fermentation temperatures and...
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| Main Authors: | , |
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| Format: | Article |
| Language: | English |
| Published: |
MDPI AG
2025-04-01
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| Series: | Fermentation |
| Subjects: | |
| Online Access: | https://www.mdpi.com/2311-5637/11/4/213 |
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