HIGHLIGHTS
- who: Jian Zhou and Guiqiang He from the Ningbo University, China have published the research: Effect of microbial interaction on flavor quality in Chinese baijiu fermentation, in the Journal: (JOURNAL)
- what: Chinese baijiu is produced by the spontaneous solid-state fermentation process involved in the multifarious microbes and their extensive and complex interactions.
- how: This result indicated that the higher content of ethyl acetate could be attributed to synergy between non-Saccharomyces yeast and S. cerevisiae in co-culture .
SUMMARY
Chinese baijiu, one of the well-known traditional fermented . . .
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