Fermented Grains from Different Layers of Cellar in the First and Second Rounds of Fermentation of Maotai-Flavor Baijiu: Analysis of microbial community structure and Acid Composition as Well as Correlation between Them
WAN Qiyu, CHENG Yuxin, HUANG Yongguang, SHE Rongshu, DENG Changwei, ZUO Qiancheng
(1. Key Laboratory of Fermentation Engineering and Biological Pharmacy of Guizhou Province, College of Liquor and Food Engineering, Guizhou University, Guiyang 550025, China; 2. Guizhou Hankejunfeng Liquor Industry Co. Ltd., Renhuai 564500, China)
WAN Qiyu, CHENG Yuxin, HUANG Yongguang, SHE Rongshu, DENG Changwei, ZUO Qiancheng. Fermented Grains from Different Layers of Cellar in the First and Second Rounds of Fermentation of Maotai-Flavor Baijiu: Analysis of microbial community structure and Acid Composition as Well as Correlation between Them[J]. FOOD SCIENCE, 2024, 45(4): 88-95.