The response pattern of the microbial community structure and metabolic profile of jiupei to Bacillus subtilis JP1 addition during baijiu fermentation.
第一作者:
Hulin,Dan
第一单位:
College of Bioengineering, Sichuan University of Science & Engineering, Zigong, China.
作者:
主题词
酒精性饮料(Alcoholic Beverages);曲霉菌属(Aspergillus);枯草芽孢杆菌(Bacillus subtilis);细菌(Bacteria);发酵(Fermentation);调味剂(Flavoring Agents);真菌(Fungi);代谢组(Metabolome);红曲霉属(Monascus);挥发性有机化合物(Volatile Organic Compounds)
DOI
10.1002/jsfa.13345
PMID
38296914
发布时间
2024-09-23
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