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    Composition and distribution characteristics of acetic acid-related bacteria during the fermentation process of strong-flavor baijiu

    Composition and distribution characteristics of acetic acid-related bacteria during the fermentation process of strong-flavor baijiu Tekijä Mandlaa Mandlaa, Mengyu Liu, Guojun Ren, Hui Qu, Hui Wang, Fei Ma, Min Zhang, Jing Guo, Zhongjun Chen, Ziyu Sun

    Julkaistu 2025-07-01

    Ethyl acetate (EA) has an important impact on the quality of Strong-flavor Baijiu (SFB) and is synthesized from acetic acid (AA) and ethanol by microorganisms during the fermentation process. However, the composition and distribution characteristics of AA-related microorganisms are unclear in the SF...

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