Comparison and Correlation Analysis of Microbial Community Diversity and Flavor Compounds in Different Layers of Pit Mud for Luzhou-flavor Baijiu in Different Seasons

Comparison and Correlation Analysis of Microbial Community Diversity and Flavor Compounds in Different Layers of Pit Mud for Luzhou-flavor Baijiu in Different Seasons

This study focused on the analysis of the microbial community structure and flavor substances of different layers of pit mud for Luzhou-flavor baijiu in spring and autumn using high-throughput sequencing and headspace solid-phase microextraction combined with gas chromatography-mass spectrometry (HS...

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Bibliographic Details
Main Author: WANG Yiwen, TIAN Yaoyao, ZHANG Kefen, ZHANG Suyi, GAO Jie, TANG Hongjie, SONG Chuan, TANG Yu, SUN Mingjun, ZUO Yong, LI Qi
Format: Article
Language:English
Published: China Food Publishing Company 2025-02-01
Series:Shipin Kexue
Subjects:
pit mud; microbial community; luzhou-flavor baijiu; flavor compounds; correlation analysis
Online Access:https://www.spkx.net.cn/fileup/1002-6630/PDF/2025-46-4-011.pdf
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https://www.spkx.net.cn/fileup/1002-6630/PDF/2025-46-4-011.pdf

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