Study on the Changes and Related Factors of Vanillin Content in Daqu (PRJCA020399)
Based on high-throughput sequencing and Daqu quality driving factors, starting from the key points of changes in vanillin content during Daqu fermentation, the changes in microorganisms, physicochemical factors, enzymes, and their correlation with vanillin at each key point were systematically explored.
Based on high-throughput sequencing and Daqu quality driving factors, starting from the key points of changes in vanillin content during Daqu fermentation, the changes in microorganisms, physicochemical factors, enzymes, and their correlation with vanillin at each key point were systematically explored.