Food research international (Ottawa, Ont.)MetagenomicsTasteFermentationMicrobiotaFungi
Metagenomics and GC-IMSanalyses reveal microbial community differences and flavor characteristics among three types of Feng flavor Daqu.
Hang Ying, Jie Yang, Liyue Yu, Jianping Wei, Qinglin Sheng, Yahong Yuan, Tianli Yue
Published: 202510.1016/j.foodres.2025.117551
Abstract
Feng flavor Baijiu is one of the four famous Baijiu in China, and its quality and flavor are closely related to the microbial flora. Daqu is a saccharifying agent and starter for the production of Feng flavor Baijiu. Different styles of Daqu (Hong-Xi…
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