Metabolic power, volatile compounds, and flavor marker formation mechanisms of three fungi isolated from Fengxiangxing Daqu
IntroductionChinese Daqu is a naturally formed microbial complex, which is the fermenter of Chinese Baijiu. The microorganisms in Chinese Daqu determine the flavor of Chinese Baijiu.MethodsBased on PacBio SMRT ITS sequencing technology, fungal genome de novo sequencing, and Headspace Solid-Phase Mic...
Saved in:
| Main Authors: | , , , , , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
Frontiers Media S.A.
2025-05-01
|
| Series: | Frontiers in Microbiology |
| Subjects: | |
| Online Access: | https://www.frontiersin.org/articles/10.3389/fmicb.2025.1593638/full |
| Tags: |
Add Tag
No Tags, Be the first to tag this record!
|