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