Composition and distribution characteristics of acetic acid-related bacteria during the fermentation process of strong-flavor baijiu

Composition and distribution characteristics of acetic acid-related bacteria during the fermentation process of strong-flavor baijiu

Ethyl acetate (EA) has an important impact on the quality of Strong-flavor Baijiu (SFB) and is synthesized from acetic acid (AA) and ethanol by microorganisms during the fermentation process. However, the composition and distribution characteristics of AA-related microorganisms are unclear in the SF...

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Bibliographic Details
Main Authors:	Mandlaa Mandlaa, Mengyu Liu, Guojun Ren, Hui Qu, Hui Wang, Fei Ma, Min Zhang, Jing Guo, Zhongjun Chen, Ziyu Sun
Format:	Article
Language:	English
Published:	Frontiers Media S.A. 2025-07-01
Series:	Frontiers in Microbiology
Subjects:	strong-flavor baijiu ethyl acetate acetic acid composition source tracking bacteria
Online Access:	https://www.frontiersin.org/articles/10.3389/fmicb.2025.1603412/full
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