Comparison study of the volatile profiles and microbial communities of Wuyi Qu and Gutian Qu, two major types of traditional fermentation starters of Hong Qu glutinous rice wine

著录项

• 来源
  《Food microbiology》 |2018年第2期|105-115|共11页
• 作者

  Liu Zhibin; Wang Zhiyao; Lv Xucong; Zhu Xiaoping; Chen Liling; Ni Li;

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• 作者单位

  Institute of Food Science & Technology, Fuzhou University, Fuzhou, China;

  Institute of Food Science & Technology, Fuzhou University, Fuzhou, China;

  National Engineering Research Center of JUNCAO Technology, Fujian Agriculture and Forestry University, Fuzhou, Fujian, China;

  Institute of Food Science & Technology, Fuzhou University, Fuzhou, China;

  Institute of Food Science & Technology, Fuzhou University, Fuzhou, China;

  Institute of Food Science & Technology, Fuzhou University, Fuzhou, China;

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• 收录信息 美国《科学引文索引》(SCI);美国《化学文摘》(CA);
• 原文格式 PDF
• 正文语种 eng
• 中图分类
• 关键词

  Bacterial community; Fungal community; High throughput sequencing; Hong Qu glutinous rice wine starter; Monascus purpureus; Volatile components;

  机译：细菌群落;真菌群落;高通量测序;香曲糯米酒发酵剂;红曲霉;挥发性成分;