Effects of Saccharomyces cerevisiae on microbial community and flavor metabolites in solid-state fermentation of strong-flavor Baijiu
Author:
Funder
National Key Research and Development Program of China
Publisher
Elsevier BV
Reference36 articles.
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1. Biotechnological approaches for targeted strain screening and enhancement of Daqu for quality baijiu production;Food Bioscience;2024-10
2. A Comparative Study of Microbial Communities, Biogenic Amines, and Volatile Profiles in the Brewing Process of Rice Wines with Hongqu and Xiaoqu as Fermentation Starters;Foods;2024-08-02
3. Targeted microbial collaboration to enhance key flavor metabolites by inoculating Clostridium tyrobutyricum and Saccharomyces cerevisiae in the strong-flavor Baijiu simulated fermentation system;Food Research International;2024-08
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