Liquor Flavour Is Associated With the Physicochemical Property and Microbial Diversity of Fermented Grains in Waxy and Non-waxy Sorghum (Sorghum bicolor) During Fermentation

Liquor Flavour Is Associated With the Physicochemical Property and Microbial Diversity of Fermented Grains in Waxy and Non-waxy Sorghum (Sorghum bicolor) During Fermentation

The fermentation process of Chinese Xifeng liquor involves numerous microbes. However, the sources of microbes in fermented grain and the link between liquor flavour and physicochemical properties and microbial diversity during fermentation still remain unknown. Herein, two waxy (JiNiang 2 [JN-2] an...

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Bibliographic Details
Main Authors: Chunjuan Liu, Xiangwei Gong, Guan Zhao, Maw Ni Soe Htet, Zhiyong Jia, Zongke Yan, Lili Liu, Qinghua Zhai, Ting Huang, Xiping Deng, Baili Feng
Format: Article
Language:English
Published: Frontiers Media S.A. 2021-06-01
Series:Frontiers in Microbiology
Subjects:
alcohols
bacteria
esters
fungi
physicochemical parameters
Xifeng liquor
Online Access:https://www.frontiersin.org/articles/10.3389/fmicb.2021.618458/full

Internet

https://www.frontiersin.org/articles/10.3389/fmicb.2021.618458/full

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