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Succession of microbial community structure in fermented grains during the fermentation of strong-flavor Baijiu and its impact on the metabolism of acids, alcohols, and esters

Crossref DOI link: https://doi.org/10.1007/s10068-024-01591-3

Published Online: 2024-06-17

Published Print: 2024-12

Update policy: https://doi.org/10.1007/springer_crossmark_policy

Authors

Huang, Zhiguo

Zeng, Bo

Deng, Jie

Ren, Zhiqiang

Xie, Jun

Wei, Chunhui
Funding

Funding for this research was provided by:

Sichuan Provincial Department of Science and Technology (NO.2023JDRC0116)

Open Subjects Liquor Brewing Biotechnology and Application Key Laboratory of Sichuan Province (NO.NJ2022-07)

Graduate Student Innovation Fund of Sichuan University of Science & Engineering (NO.Y2022095)
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Text and Data Mining valid from 2024-06-17

Version of Record valid from 2024-06-17
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Article History

Received: 18 December 2023

Revised: 18 April 2024

Accepted: 30 April 2024

First Online: 17 June 2024

Declarations

:

: The authors declare no conflict of interest.

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