Physicochemical properties and bioturbation analysis of high-temperature Daqu by functional microflora
High-temperature Daqu (HTD) initiates the solid-state fermentation of sauce-aroma Baijiu by introducing essential microorganisms and enzymes, determining its unique flavor and quality. While biofortification with functional strains enhances HTD quality, the ecological dynamics and mechanisms of HTD...
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| Main Authors: | , , , , , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Frontiers Media S.A.
2025-06-01
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| Series: | Frontiers in Microbiology |
| Subjects: | |
| Online Access: | https://www.frontiersin.org/articles/10.3389/fmicb.2025.1601675/full |
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