The Fungal Communities and Flavor Profiles in Different Types of High-Temperature Daqu as Revealed by High-Throughput Sequencing and Electronic Senses

The Fungal Communities and Flavor Profiles in Different Types of High-Temperature Daqu as Revealed by High-Throughput Sequencing and Electronic Senses

Polymicrobial co-fermentation is among the distinct character of high-temperature Daqu. However, fungal communities in the three types of high-temperature Daqu, namely, white high-temperature Daqu, black high-temperature Daqu, and yellow high-temperature Daqu, are yet to be characterized. In this st...

Descripción completa

Guardado en:
Detalles Bibliográficos
Autores principales: Wenchao Cai, Yu’ang Xue, Yurong Wang, Wenping Wang, Na Shu, Huijun Zhao, Fengxian Tang, Xinquan Yang, Zhuang Guo, Chunhui Shan
Formato: article
Lenguaje:EN
Publicado: Frontiers Media S.A. 2021
Materias:
high-temperature Daqu
sauce-flavor Baijiu
fungal diversity
Illumina MiSeq high-throughput sequencing
electronic nose
electronic tongue
Microbiology
QR1-502
Acceso en línea:https://doaj.org/article/ff201438b45b41db8dd54a8079b0bd0e
Etiquetas: Agregar Etiqueta
Sin Etiquetas, Sea el primero en etiquetar este registro!

Internet

https://doaj.org/article/ff201438b45b41db8dd54a8079b0bd0e

Ejemplares similares