Composition and Metabolic Functions of the Microbiome in Fermented Grain during Light-Flavor Baijiu Fermentation

Keyphrases

• Fermentation 100%
• Composition Function 100%
• Microbiome 100%
• Metabolic Function 100%
• Fermented Grains 100%
• Baijiu Fermentation 100%
• Light-flavor Baijiu 100%
• Bacterial Abundance 66%
• Baijiu 66%
• Saccharomyces Cerevisiae 33%
• Alcohol 33%
• Ethanol Production 33%
• Microbiota 33%
• Metabolomics 33%
• Esters 33%
• Metabolism 33%
• Microorganisms 33%
• Correlation Analysis 33%
• Gene Annotation 33%
• Fungi 33%
• Fermentation Process 33%
• Metabolic Processes 33%
• Potential Optimization 33%
• Microbial Composition 33%
• Major Metabolites 33%
• Shotgun Sequencing 33%
• Bacillus Licheniformis 33%
• Flavor Compounds 33%
• Microbial Patterns 33%
• Carbohydrate Metabolism 33%
• Metabolic Characteristics 33%
• Lactobacillus Species 33%
• Metabolic Pattern 33%
• Microbial Succession 33%
• Microbial Characteristics 33%
• Starch Degradation 33%
• Pichia Kudriavzevii 33%
• Key Enzyme Genes 33%
• Lichtheimia Ramosa 33%
• Saccharomycopsis Fibuligera 33%
• Chinese Baijiu 33%

Immunology and Microbiology

• Microbiome 100%
• Flavor 100%
• Microflora 66%
• Metabolite 66%
• Saccharomyces cerevisiae 33%
• Microorganism 33%
• Metagenomics 33%
• Carbohydrate Metabolism 33%
• Lactobacillus 33%
• Fermentation 33%
• Candida Krusei 33%
• Bacillus Licheniformis 33%
• Lichtheimia Ramosa 33%
• Saccharomycopsis fibuligera 33%

Food Science

• Cereal 100%
• Pichia 100%
• Lactobacillus 100%