Effects of Saccharomycopsis fibuligera and Saccharomyces cerevisiae inoculation on small fermentation starters in Sichuan-style Xiaoqu liquor - Su, Chang; Zhang, Kai-Zheng; Cao, Xin-Zhi; Yang, Jian-Gang (Food research international, 2020)
Keywords: acidity; aldehydes; Bacillus (bacteria); bacteria; bacterial communities; Bacteroides; bioaugmentation; Bioaugmentation inoculation; Biodiversity; China; Clostridium; community structure; Correlation analysis; distilled spirits; enzyme activity; Escherichia; ethanol; Fermentation; flavor; glucan 1,4-alpha-glucosidase; grains; heterocyclic compounds; high-throughput nucleotide sequencing; High-throughput sequencing; ketones; Lactobacillus; markets; Microbiota; principal component analysis; Pseudomonas; Saccharomyces cerevisiae; Saccharomycopsis; Saccharomycopsis fibuligera; Shigella; starter cultures; taste; Traditional isolation; Weissella; Xiaoqu liquor; yeasts; China; Traditional isolation; Bioaugmentation inoculation; High-throughput sequencing; S. fibuligera; Xiaoqu liquor; Correlation analysis; Saccharomyces cerevisiae; PCA; OUT