Structural and Functional Changes in Prokaryotic Communities in Artificial Pit Mud during Chinese Baijiu Production
ABSTRACT The Chinese alcoholic beverage strong-flavor baijiu (SFB) gets its characteristic flavor during fermentation in cellars lined with pit mud. Microbes in the pit mud produce key precursors of flavor esters. The maturation time of natural pit mud of over 20 years has promoted attempts to produ...
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| Autores principales: | , , , , , , , , |
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| Formato: | article |
| Lenguaje: | EN |
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American Society for Microbiology
2020
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| Materias: | |
| Acceso en línea: | https://doaj.org/article/f3e17e23239442a6aadcee56cd5c22d9 |
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