Effect of Microbial Community in Artificial Pit Mud on the Formation of Flavor Metabolites during the Fermentation of Nongxiangxing Baijiu
MAO Fengjiao, HUANG Jun, ZHOU Rongqing, ZHANG Suyi, QIN Hui
(1. School of Biomass Science and Engineering, Sichuan University, Chengdu 610065, China; 2. National Engineering Research Center of Solid-State Brewing, Luzhou 646699, China; 3. Luzhou Lao Jiao Co. Ltd., Luzhou 646699, China)
MAO Fengjiao, HUANG Jun, ZHOU Rongqing, ZHANG Suyi, QIN Hui. Effect of Microbial Community in Artificial Pit Mud on the Formation of Flavor Metabolites during the Fermentation of Nongxiangxing Baijiu[J]. FOOD SCIENCE, 2024, 45(4): 125-134.