The Influence of Seasons on the Composition of Microbial Communities and the Content of Lactic Acid during the Fermentation of Fen-Flavor Baijiu

Zhao, XY; Li, JH; Du, GC; Chen, J; Ren, TY; Wang, JY; Han, Y; Zhen, P; Zhao, XR

Zhao, XR (通讯作者)，Jiangnan Univ, Sci Ctr Future Foods, 1800 Lihu Rd, Wuxi 214122, Peoples R China.;Zhao, XR (通讯作者)，Jiangnan Univ, Sch Biotechnol, Key Lab Ind Biotechnol, Minist Educ, 1800 Lihu Rd, Wuxi 214122, Peoples R China.;Zhao, XR (通讯作者)，Jiangnan Univ, Jiangsu Prov Engn Res Ctr Food Synthet Biotechnol, 1800 Lihu Rd, Wuxi 214122, Peoples R China.;Zhao, XR (通讯作者)，Jiangnan Univ, Engn Res Ctr Minist Educ Food Synthet Biotechnol, 1800 Lihu Rd, Wuxi 214122, Peoples R China.

FERMENTATION-BASEL, 2022; 8 (12):

Abstract

During the fermentation of Fen-flavor Baijiu, the number of lactic acid bacteria is high in summer, resulting in excessive lactic acid and an unpleasa......

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