Characteristics of the Microbial Community in the Production of Chinese Rice-Flavor Baijiu and Comparisons With the Microflora of Other Flavors of Baijiu

• Published in: Frontiers in microbiology Vol. 12; p. 673670
• Main Authors: Hu, Yuanliang, Lei, Xinyi, Zhang, Xiaomin, Guan, Tongwei, Wang, Luyao, Zhang, Zongjie, Yu, Xiang, Tu, Junming, Peng, Nan, Liang, Yunxiang, Zhao, Shumiao
• Format: Journal Article
• Language: English
• Published: Switzerland Frontiers Media S.A 29.04.2021
• Subjects: bacterial community; baijiu; baijiu flavor; fungal community; high-throughput sequencing; Microbiology; bacterial community; fungal community; baijiu flavor; high-throughput sequencing; baijiu

Rice-flavor baijiu is one of the four basic flavor types of Chinese baijiu. Microbial composition plays a key role in the classification of baijiu flavor types and the formation of flavor substances. In this study, we used high-throughput sequencing technology to study the changes of microbial commu...