Multi-omics analysis-based insights into the microbial community composition and flavor development potentiality of different varieties of sorghum (<i>Sorghum bicolor</i> L. Moench) fermented into Sesame flavor <i>Baijiu</i>.

Curr Res Microb Sci · 2026 · PMC13213687 · PMID 42211788

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highly significantno p-value reported

The bacterial community showed highly significant and strong correlations with lactic acid and ethanol content.

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Quoted from the open-access full text in Europe PMC under the licence the publisher applied. The sentence is reproduced exactly as published; the emphasis is ours.

Multi-omics analysis-based insights into the microbial community composition and flavor development potentiality of different varieties of sorghum (&lt;i&gt;Sorghum bicolor&lt;/i&gt; L. Moench) fermented into Sesame flavor &lt;i&gt;Baijiu&lt;/i&gt;.

The sentences

Multi-omics analysis-based insights into the microbial community composition and flavor development potentiality of different varieties of sorghum (<i>Sorghum bicolor</i> L. Moench) fermented into Sesame flavor <i>Baijiu</i>.