Initial fungal diversity impacts flavor compounds formation in the spontaneous fermentation of Chinese liquor.
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DOI: 10.1016/j.foodres.2022.110995
Abstract: Microbiota plays an important role in flavor compounds formation during food fermentation. However, the role of initial microbial diversity in regulating flavor compounds formation is still unclear. Here, we used high-throughput amplicon sequencing and structural… read more here.
Keywords: compounds formation; flavor compounds; initial fungal; fungal diversity ... See more keywords