Limin Cui

Directional Construction of a Synthetic Microbial Consortium for Shanxi Aged Vinegar: Metabolic Kinetics and Accelerated Formation of Major Volatile Compounds

The Daqu used in the alcoholic fermentation of Shanxi aged vinegar (SAV) is technologically related to the medium-temperature Daqu used for Baijiu production, but variation in vinegar Daqu quality can lead to unstable saccharification, alcoholic fermentation and aroma formation....