Application of indigenous Saccharomycopsis fibuligera for light-flavor Baijiu fermentation: Changes of microbial community and flavor metabolism

Application of indigenous Saccharomycopsis fibuligera for light-flavor Baijiu fermentation: Changes of microbial community and flavor metabolism

Ethyl acetate, a characteristic flavor compound in light-flavor Baijiu (LFB), plays a pivotal role in defining its sensory profile. Insufficient concentrations in fermented grains may diminish the quality of Baijiu. Indigenous microbial bioaugmentation has proven effective in improving Baijiu qualit...

Full description

Saved in:
Bibliographic Details
Main Authors: Jie Tang, Bin Lin, Yimin Shan, Gang Zhang, Liping Zhu, Wei Jiang, Qun Li, Lei Zhang, Shengzhi Yang, Qiang Yang, Shenxi Chen, Hai Du
Format: Article
Language:English
Published: Elsevier 2025-01-01
Series:Current Research in Food Science
Subjects:
Light-flavor Baijiu
Saccharomycopsis fibuligera
Fortified jiuqu
Fermented grains
Microbial community
Ethyl acetate
Online Access:http://www.sciencedirect.com/science/article/pii/S2665927125000395
Tags: Add Tag
No Tags, Be the first to tag this record!

Internet

http://www.sciencedirect.com/science/article/pii/S2665927125000395

Similar Items