Long-term batch brewing accumulates adaptive microbes, which comprehensively produce more flavorful Chinese liquors

Food Research International

Volumn 62, Issue , 2014, Pages 894-901

  Wang, Chuan dong ^a   Chen, Qi ^a   Wang, Qian ^a   Li, Cheng hou ^a   Leng, Yuan yuan ^a   Li, Shu guang ^a   Zhou, Xiu wen ^a   Han, Wen jun ^a,b   Li, Jun gang ^b   Zhang, Xin hong ^c   Li, Yue zhong ^a  

^a SHANDONG UNIVERSITY   (China)

^b MIANYANG NORMAL UNIVERSITY   (China)

^c Fuyang Vocational and Technical Institute   (China)

Author keywords

Aromatic ingredients; Cellar mud; Chinese liquors; Long term batch brewing; Microbial community

Indexed keywords

AROMATIC COMPOUNDS; BACTERIA; GAS CHROMATOGRAPHY; RNA;

16S RRNA GENE; AROMATIC INGREDIENTS; BACTERIAL ISOLATES; CELLAR MUD; CHINESE LIQUORS; GAS CHROMATOGRAPHY-MASS SPECTROMETRY; MICROBIAL COMMUNITIES; PYROSEQUENCING;

FERMENTATION;

EID: 84901372485     PISSN: 09639969     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodres.2014.05.017     Document Type: Article

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