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Suqi Chen,Jun Huang,Hui Qin,Rongqing Zhou,Yan Yang,Chuanfeng Qiu,Suyi Zhang 한국식품과학회 2021 Food Science and Biotechnology Vol.30 No.10
The differences of interaction between interphasemicrobial communities were evaluated caused bytwo kinds of Daqu, including conventional Daqu (CDQ)and fortified Daqu (FDQ). The community diversity,functional genera and metabolites in pit mud (PM) andZaopei (ZP) were investigated by polyphasic detectingapproaches. FDQ evolved the core microbial communityfitting Baijiu brewing faster than CDQ. Compared withCPM, the abundance of Aspergillus, Hyphopichia, andPenicillium in FPM were 1.54, 14.75, and 1.68 times, whilethat of Lactobacillus, Bacillus, Methanobrevibacter, andMethanosaeta were 2.13, 1.85, 6.35, and 3.36 times,respectively. Furthermore, the content of key flavor componentswas increased in ZP using FDQ. These resultssuggested the interaction between interphase microbialcommunities in various phases of Baijiu fermentationniches was significant influenced by Daqu. It can not onlyenhance the key volatiles in ZP but also evolve the communityto fit Baijiu fermentation by introducing functionalgenera to Daqu.