Analysis of microorganisms and physicochemical properties in Zaopei during the fermentation of Chinese zhijiang-flavor liquor
Mao-bin Chen1, Dan-dan Yang1, Zhi-wei Qian1, Da Zhen1, Dong-hai Peng2 and Shang-ling Fang1*
1Key Laboratory of Fermentation Engineering (Ministry of Education), College of Bioengineering, Hubei University of Technology, 430068 Wuhan, Hubei, China.
2State Key Laboratory of Agricultural Microbiology, College of Life Science and Technology, Huazhong Agricultural University, 430070 Wuhan, Hubei, China.
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