Publications by authors named "Jun-Lan Mei"
Article Synopsis
- Humans utilize microorganisms to ferment grains into strong flavors, with mud cellars serving as the fermentation vessels.
- The flavor produced during fermentation is largely due to the metabolites generated by the microbiome present in the pit mud.
- Research aims to understand whether microbial communities in different regions follow similar patterns and structures in response to their brewing environments over time.
High-temperature Daqu, usually used as a fermentation starter for sauce-flavor Baijiu production, plays an essential role in the yield and flavor quality of Baijiu. The environmental heterogeneity of different locations in the workshop during fermentation led to the final production of Daqu with three different types (i.e.
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