Comparison of microbial community and metabolites in spontaneous fermentation of two types Daqu starter for traditional Chinese vinegar production

Daqu starter, an important saccharifying and fermenting agent for the brewing process of traditional vinegar, is manufactured by spontaneous solid-state fermentation which routinely undergoes low or medium incubation temperature. Previous studies have demonstrated that the temperature plays a pivota...

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Veröffentlicht in:	Journal of bioscience and bioengineering 2019-09, Vol.128 (3), p.307-315
Hauptverfasser:	Tang, Hanlan, Liang, Hebin, Song, Jiankun, Lin, Weifeng, Luo, Lixin
Format:	Artikel
Sprache:	eng
Schlagworte:	Fermentation process Metabolic activity Microbial community Temperature Vinegar Daqu
Online-Zugang:	Volltext
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