Characterization of bacteria and yeasts isolated from traditional fermentation starter (Fen-Daqu) through a 1H NMR-based metabolomics approach.

This study highlights the specific functions of S. cerevisiae, S. fibuligera, B. licheniformis, W. anomalus and lactic acid bacteria in the production of light-flavour baijiu (fen-jiu). Our results show that all investigated species deliver an important contribution to the functionality of the fermentation starter Daqu.
PMID: 30166130 [PubMed - in process]

Source: Food Microbiology - September 1, 2018 Category: Food Science Authors: Li RY, Zheng XW, Zhang X, Yan Z, Wang XY, Han BZ Tags: Food Microbiol Source Type: research