Unraveling the Contribution of High Temperature Stage to Jiang-Flavor Daqu, a Liquor Starter for Production of Chinese Jiang-Flavor Baijiu, With Special Reference to Metatranscriptomics

Unraveling the Contribution of High Temperature Stage to Jiang-Flavor Daqu, a Liquor Starter for Production of Chinese Jiang-Flavor Baijiu, With Special Reference to Metatranscriptomics

Jiang-flavor (JF) daqu is a liquor starter used for production of JF baijiu, a well-known distilled liquor in China. Although a high temperature stage (70°C) is necessary for qualifying JF daqu, little is known regarding its active microbial community and functional enzymes, along with its role in g...

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Bibliographic Details
Main Authors: Zhuolin Yi, Yanling Jin, Yao Xiao, Lanchai Chen, Li Tan, Anping Du, Kaize He, Dayu Liu, Huibo Luo, Yang Fang, Hai Zhao
Format: Article
Language:English
Published: Frontiers Media S.A. 2019-03-01
Series:Frontiers in Microbiology
Subjects:
flavor generation
Chinese baijiu
metatranscriptomics
Jiang-flavor daqu
saccharification
high temperature stage
Online Access:https://www.frontiersin.org/article/10.3389/fmicb.2019.00472/full

Internet

https://www.frontiersin.org/article/10.3389/fmicb.2019.00472/full

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