Microbial Community Structure and Traceability in Fermented Grains for Jiang-Flavor Baijiu during the First Round of Fermentation
To investigate the correlation between the microbial community structure and composition and physicochemical indicators as well as the sources of microorganisms in fermented grains during the stacking and pit fermentation processes in the first round of jiang-flavor baijiu production, traditional cu...
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| Main Author: | |
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| Format: | Article |
| Language: | English |
| Published: |
China Food Publishing Company
2025-02-01
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| Series: | Shipin Kexue |
| Subjects: | |
| Online Access: | https://www.spkx.net.cn/fileup/1002-6630/PDF/2025-46-4-013.pdf |
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