Evolution of fermented grain yeast communities in strong-flavored baijiu and functional validation of yeasts that produce superior-flavored substances.
Zhong-Fu DuanMei-Yue HanJia-Liang NiuJing-Rong ZhaoWei-Wei LiLi-Ning ZhuHui-Feng MaYan-Fang WuXiu-Ting LiBao-Guo SunPublished in: Journal of the science of food and agriculture (2024)
The present study demonstrated the potential of C. lusitaniae YX3205 to enhance the flavor of baijiu, thereby serving as a valuable strain for the improvement of the flavor quality of baijiu. © 2024 Society of Chemical Industry.