Yijin Yang
Yijin Yang
1Shanghai Engineering Research Center of Food Microbiology, School of Medical Instrument and Food Engineering, University of Shanghai for Science and Technology, Shanghai, China
2School of Energy and Power Engineering, University of Shanghai for Science and Technology, Shanghai, China
1,2,†,
Wuyao Hu
Wuyao Hu
1Shanghai Engineering Research Center of Food Microbiology, School of Medical Instrument and Food Engineering, University of Shanghai for Science and Technology, Shanghai, China
1,†,
Yongjun Xia
Yongjun Xia
1Shanghai Engineering Research Center of Food Microbiology, School of Medical Instrument and Food Engineering, University of Shanghai for Science and Technology, Shanghai, China
1,
Zhiyong Mu
Zhiyong Mu
1Shanghai Engineering Research Center of Food Microbiology, School of Medical Instrument and Food Engineering, University of Shanghai for Science and Technology, Shanghai, China
1,
Leren Tao
Leren Tao
2School of Energy and Power Engineering, University of Shanghai for Science and Technology, Shanghai, China
2,
Xin Song
Xin Song
1Shanghai Engineering Research Center of Food Microbiology, School of Medical Instrument and Food Engineering, University of Shanghai for Science and Technology, Shanghai, China
1,
Hui Zhang
Hui Zhang
3Shanghai Jinfeng Wine Co., Ltd., Shanghai, China
3,
Bin Ni
Bin Ni
3Shanghai Jinfeng Wine Co., Ltd., Shanghai, China
3,
Lianzhong Ai
Lianzhong Ai
1Shanghai Engineering Research Center of Food Microbiology, School of Medical Instrument and Food Engineering, University of Shanghai for Science and Technology, Shanghai, China
1,*
1Shanghai Engineering Research Center of Food Microbiology, School of Medical Instrument and Food Engineering, University of Shanghai for Science and Technology, Shanghai, China
2School of Energy and Power Engineering, University of Shanghai for Science and Technology, Shanghai, China
3Shanghai Jinfeng Wine Co., Ltd., Shanghai, China
Approved by: Frontiers Editorial Office, Frontiers Media SA, Switzerland
✉*Correspondence: Lianzhong Ai ailianzhong@hotmail.com
This article was submitted to Food Microbiology, a section of the journal Frontiers in Microbiology
†These authors have contributed equally to this work
Received 2020 Dec 2; Accepted 2021 Feb 3; Collection date 2021.
Keywords: Huangjiu (Chinese rice wine), flavor compounds, microbial community, raw material, fermentation technology, yeast starter, fungi
Copyright © 2021 Yang, Hu, Xia, Mu, Tao, Song, Zhang, Ni and Ai.
This is an open-access article distributed under the terms of the Creative Commons Attribution License (CC BY). The use, distribution or reproduction in other forums is permitted, provided the original author(s) and the copyright owner(s) are credited and that the original publication in this journal is cited, in accordance with accepted academic practice. No use, distribution or reproduction is permitted which does not comply with these terms.
