Liquor Flavour Is Associated With the Physicochemical Property and Microbial Diversity of Fermented Grains in Waxy and Non-waxy Sorghum (Sorghum bicolor) During Fermentation
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DOI: 10.3389/fmicb.2021.618458
Abstract: The fermentation process of Chinese Xifeng liquor involves numerous microbes. However, the sources of microbes in fermented grain and the link between liquor flavour and physicochemical properties and microbial diversity during fermentation still remain unknown.… read more here.
Keywords: fermented grains; fermentation; microbial diversity; sorghum ... See more keywords
Bacterial Diversity, Organic Acid, and Flavor Analysis of Dacha and Ercha Fermented Grains of Fen Flavor Baijiu
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DOI: 10.3389/fmicb.2021.769290
Abstract: Fen flavor Baijiu needs two rounds of fermentation, which will obtain Dacha after initial fermentation and Ercha after secondary fermentation. The quality of Baijiu is closely related to the microbes within fermented grains. However, the… read more here.
Keywords: fen flavor; fermented grains; flavor baijiu; ercha ... See more keywords
Effect of Environmental Microorganisms on Fermentation Microbial Community of Sauce-Flavor baijiu
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DOI: 10.3390/foods12010010
Abstract: The compositions of the microbial community in fermented grains of Sauce-flavor baijiu produced in different regions have diverse characteristics; however, the reasons for this remain unclear. The present study investigated the contributions of environmental microorganisms… read more here.
Keywords: community; sauce flavor; flavor baijiu; fermented grains ... See more keywords