Integrated microbiomic and metabolomic dynamics of Yi traditional fermented liquor.

ABSTRACT: This study examines the microbial community composition, metabolite characteristics, and the relationship between the two during the fermentation process of Yi traditional fermented liquor. Yi traditional fermented foods have a profound historical and cultural background, with significant ethnic characteristics. As a case in point, Yi traditional fermented liquor is typically prepared using local plants or traditional Chinese herbs as fermentation substrates and undergoes a lengthy fermentation process, resulting in a fermented beverage that is reputed to have beneficial effects on human health. These foods are not only characterised by a distinctive flavor profile, but are also perceived to possess certain health benefits in the context of traditional ethnic medicine and wellness practice

SUBMITTER: Liang H 

PROVIDER: S-EPMC11629247 | biostudies-literature | 2024 Dec

REPOSITORIES: biostudies-literature