Osmotolerant yeast bioaugmentation reshapes microbial community structure and enhances flavor complexity in sauce-flavor baijiu fermentation

Food Bioscience 2026

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Authors: Haroon Shah, Weiwei Li, Weiwei Li, Sohail Khan, Prasanna J. Patil, Rana Abdul Basit, Xucheng Zhu, Ashbala Shakoor, Xiuting Li

DOI: 10.1016/j.fbio.2026.108502

Cited by: 3

References: 55

Fields of Study & Subjects

Fermentation and Sensory Analysis Microbial Metabolism and Applications GABA and Rice Research

References 55