Characteristics of the Microbial Community in the Production of Chinese Rice-Flavor Baijiu and Comparisons With the Microflora of Other Flavors of Baijiu.

Front Microbiol · 2021 · PMC8116502 · PMID 33995338

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an increasing trendno p-value reported

The bacterial diversity index first increased and then decreased, while the diversity of fungi showed an increasing trend.

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a decreasing trendno p-value reported

The levels of these substances, with relatively high starting concentrations, showed a decreasing trend in the first 2 days of fermentation then increased and stabilized.

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