Study on the correlation between microbial community succession and main flavor substances in the mashes of Tanggou liquor

Study on the correlation between microbial community succession and main flavor substances in the mashes of Tanggou liquor

This study employed integrated omics to investigate microbial dynamics and flavor development in Tanggou wine fermentation. High-throughput sequencing identified 182 bacterial and 82 fungal OTUs, with late-stage DLD samples exhibiting peak diversity, including 49 unique bacteria and 14 fungi. Lactob...

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Bibliographic Details
Main Authors: Antuo Hu, Yaohui Zhu, Zhan Gao, Jun Zheng, Dazhong Zhou, Liang Zhang, Saikun Pan, Jie Yang, Sheng Xu
Format: Article
Language:English
Published: Elsevier 2025-04-01
Series:Food Chemistry: X
Subjects:
Tanggou liquor
Strong-flavor baijiu
Microbial community
High-throughput sequencing
Non-targeted metabolomics
GC-IMS
Online Access:http://www.sciencedirect.com/science/article/pii/S2590157525003335
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http://www.sciencedirect.com/science/article/pii/S2590157525003335

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