Analysis of bacterial community structure and taste quality of different colored high-temperature Daqu in the Xiangyang region, China

Analysis of bacterial community structure and taste quality of different colored high-temperature Daqu in the Xiangyang region, China

In this study, the differences in bacterial community structure and taste quality among the three different colored high-temperature Daqu (HTD) produced by Enterprise-A were investigated. Furthermore, these HTD were compared to HTD produced by local Enterprise-B. The results revealed yellow HTD of E...

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Veröffentlicht in:Food science & technology 2023-10, Vol.188, p.115411, Article 115411
Hauptverfasser: Guo, Zhuang, Xiang, Fanshu, Hou, Qiangchuan, Tian, Longxin, Liu, Juzhen, Zhou, Jiaping, Ye, Mingbo, Shan, Chunhui, Zhao, Huijun
Format: Artikel
Sprache:eng
Schlagworte:
Bacteria
Comparative analysis
High-temperature Daqu
Taste quality
Xiangyang
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Zusammenfassung:In this study, the differences in bacterial community structure and taste quality among the three different colored high-temperature Daqu (HTD) produced by Enterprise-A were investigated. Furthermore, these HTD were compared to HTD produced by local Enterprise-B. The results revealed yellow HTD of Enterprise-A showed significantly higher bacterial richness and diversity (P 
ISSN:0023-6438
1096-1127
DOI:10.1016/j.lwt.2023.115411