The Impact of Mechanized and Traditional Processes on Microbial Diversity and Volatile Flavor Compound Formation During Xifeng Baijiu Fermentation.

With the progression of fermentation, the relative abundance of Firmicutes in the grains of the traditional and mechanized workshops gradually increased, ranging from 53.85% to 99.69% and from 44.78% to 99.47%, respectively, whereas the relative abundances of Actinobacteria and Proteobacteria showed a decreasing trend.

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