PRJNA706115
Using Huangshui fermentation broth to improve the mud pit of Chinese strong flavor Baijiu, the variation of pit mud flora after five fermentation rows was studied
The new mud pit of Chinese strong flavor baijiu was improved by using the Huangshui fermentation broth of the old pit mud, and the physicochemical properties and bacterial community changes of the pit mud after five rows of fermentation were tracked, in order to reach the level of the pit mud of the old pit and improve the brewing quality of the new pit of Chinese strong flavor baijiu.