Effects of aging on the quality of roasted sesame-like flavor Daqu

Effects of aging on the quality of roasted sesame-like flavor Daqu

Abstract Background Daqu, the saccharification, fermentation, and aroma-producing agents for Baijiu brewing, is prepared using a complex process. Aging is important for improving the quality of Daqu, but its impact has rarely been studied. This study investigated changes in the physicochemical prope...

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Bibliographic Details
Main Authors: Guangsen Fan, Zhilei Fu, Chao Teng, Pengxiao Liu, Qiuhua Wu, Md Khondakar Raziur Rahman, Xiuting Li
Format: Article
Language:English
Published: BMC 2020-03-01
Series:BMC Microbiology
Subjects:
Baijiu
Esterifying activity
Eukaryotic microbes
High-throughput sequencing
Prokaryotic microbes
Volatile compounds
Online Access:http://link.springer.com/article/10.1186/s12866-020-01745-3

Internet

http://link.springer.com/article/10.1186/s12866-020-01745-3

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