Screening for Thermoactinomyces vulgaris in Fermented Grains of Sauce-Flavor Baijiu and Metabolic Analysis of Volatile Compounds

Screening for Thermoactinomyces vulgaris in Fermented Grains of Sauce-Flavor Baijiu and Metabolic Analysis of Volatile Compounds

In order to screen for potential Thermoactinomyces from stacked fermented grains of sauce-flavor baijiu, three strains of Thermoactinomyces valgaris were obtained by enrichment and isolation and identified by morphology and molecular biology. The metabolic characteristics of volatile compounds produ...

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Bibliographic Details
Main Author: ZHAI Weitao, WU Shuangquan, CHAI Lijuan, LU Zhenming, ZHANG Xiaojuan, YANG Yang, YU Hui, YE Qingqing, TIAN Maoling, LIU Xiaotong, MAO Xueting, WANG Songtao, SHEN Caihong, XU Zhenghong
Format: Article
Language:English
Published: China Food Publishing Company 2025-06-01
Series:Shipin Kexue
Subjects:
stacking fermentation; thermoactinomyces vulgaris; solid-state fermentation; gas chromatography-mass spectrometry; volatile compounds
Online Access:https://www.spkx.net.cn/fileup/1002-6630/PDF/2025-46-12-014.pdf
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