Evolution of fermented grain yeast communities in strong-flavour baijiu and functional validation of yeasts that produce superior flavour 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 flavour of baijiu, thereby serving as a valuable strain for the improvement of flavour quality of baijiu. This article is protected by copyright. All rights reserved.