Spatial heterogeneity of microbiota and flavor across different rounds of sauce-flavor baijiu in Northern China.

For fungi, the core genera exhibited highly significant correlations ( p < 0.01) with pH, humidity, and lactic acid.

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Moreover, as starch was gradually decomposed into reducing sugar, the reducing sugar content showed an obvious trend of increasing during the first to third round of SF, and then decreased due to microbial consumption.

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Accordingly, the pH in different rounds of SF and PF showed a trend of first decreasing and then increasing ( Fig. 1 D ).

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