Temporal and Workshop Heterogeneity of Microbial Communities with Physicochemical Properties and Flavor Substances During Stacked Fermentation of Sauce-Flavor Baijiu

Temporal and Workshop Heterogeneity of Microbial Communities with Physicochemical Properties and Flavor Substances During Stacked Fermentation of Sauce-Flavor Baijiu

Even within the same round of stacked fermentation, variations among production workshops can significantly influence microbial communities and physicochemical parameters. In this study, stacked fermented grains from the fourth round of sauce-flavor Baijiu production were utilized to explore the imp...

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Bibliographic Details
Main Authors: Jiao Niu, Yahan Yan, Guihu Zhang, Yi Shen, Wei Cheng, Hehe Li, Zhongfu Duan, Jinyuan Sun, Bowen Wang, Jihong Wu, Baoguo Sun
Format: Article
Language:English
Published: MDPI AG 2025-03-01
Series:Foods
Subjects:
sauce-flavor Baijiu
stacked fermentation
microbial community
physicochemical factors
Online Access:https://www.mdpi.com/2304-8158/14/6/924
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