Food chemistryFermentationVolatile Organic CompoundsFlavoring AgentsBacteriaFungi
Elucidating microbial succession dynamics and flavor metabolite formation during two rounds of natural fermentation of Qingxiangxing baijiu: integration of flavoromics and genomics.
Baoqing Bai, Yujia Miao, Ying Zhang, Bin Feng, Tao Bo, Jinhua Zhang, Sanhong Fan, Yukun Yang
Published: 202610.1016/j.foodchem.2025.147437
Abstract
Microbial succession in Jiupei (fermented grains) critically shapes Qingxiangxing Baijiu (QXB) flavor during two rounds of fermentation (Dacha and Ercha). To explore flavor differences between Dacha and Ercha, this study used multi-omics approaches t…
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