Raw Material Regulates Flavor Formation via Driving Microbiota in Chinese Liquor Fermentation.
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ABSTRACT:
SUBMITTER: Liu C
PROVIDER: S-EPMC6620735 | biostudies-literature | 2019
REPOSITORIES: biostudies-literature
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Raw Material Regulates Flavor Formation via Driving Microbiota in Chinese Liquor Fermentation.
Liu Chongchong C Feng Shengbao S Wu Qun Q Huang Heqiang H Chen Zhanxiu Z Li Shanwen S Xu Yan Y
Frontiers in microbiology 20190704
Raw material is important for flavors in fermented foods. Here, the effect of hulless barley on the microbiota in Chinese liquor was studied using two main cultivars (<i>heilaoya</i> and <i>dulihuang</i>). Six genera (<i>Lactobacillus, Saccharomyces, Komagataella, Aspergillus, Pichia</i>, and <i>Weissella</i>) were identified as flavor producers. <i>Komagataella</i>, mainly correlated with esters, dominated in <i>heilaoya</i>, and <i>Pichia</i>, mainly correlated with carbonyls, dominated in <i> ...[more]
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