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Strengthening the microbial community and flavor structure of jiupei by simulating strong-aroma baijiu fermentation with Bacillus velezensis DQA21.

Wenhua TongHui WangJiawei LiLingling ZhangZhijiu HuangYing YangZongwei QiaoHuibo LuoDan Huang
Published in: Journal of the science of food and agriculture (2024)
The results suggested that bioaugmentation with B. velezensis DQA21 had a strong impact on the microbial community structure in strong-aroma baijiu, enhancing the volatile flavor components. Additionally, the work also provides a better understanding on the effect of augmentation on the microbial community in jiupei, which could help better regulation of solid-state fermentation in strong-aroma baijiu. © 2024 Society of Chemical Industry.
Keyphrases
  • microbial community
  • solid state
  • antibiotic resistance genes
  • saccharomyces cerevisiae
  • lactic acid
  • soft tissue
  • high resolution