Bacterial diversity in the central black component of Maotai Daqu and its flavor analysis

Annals of Microbiology

Volumn 64, Issue 4, 2014, Pages 1659-1669

  Li, Hui ^a,b   Lian, Bin ^a,c   Ding, Yuanhuai ^d   Nie, Changchun ^e   Zhang, Qingming ^e  

^a INSTITUTE OF GEOCHEMISTRY   (China)

^b UNIVERSITY OF CHINESE ACADEMY OF SCIENCES   (China)

^c NANJING NORMAL UNIVERSITY   (China)

^d Beijing Diaoyutai Liquor Co Ltd   (China)

^e Guizhou East China Engineering Co Ltd   (China)

Author keywords

Bacterial diversity; Central black component of Maotai Daqu; Culturable flavor producing bacteria; Flavor components; Mixed solid fermentation

Indexed keywords

BACTERIA (MICROORGANISMS);

EID: 84912014198     PISSN: 15904261     EISSN: 18692044     Source Type: Journal    
DOI: 10.1007/s13213-014-0809-z     Document Type: Article

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