The fermented and distilled Chinese alcoholic beverage strong flavor baijiu (SFB) gets its characteristic flavor during fermentation in cellars lined with pit mud. Microbes in the pit mud produce many key precursors of flavor esters. The over 20 year maturation time of natural pit mud have promoted ...
ORGANISM(S): Lactobacillus Brevis Kb290 Clostridium Kluyveri Dsm 555 Sporomusa Acidovorans Dialister Invisus Bacillus Velezensis Ucmb5036 Schwartzia Succinivorans Dsm 10502 Acetonema Longum Dsm 6540 Leuconostoc Citreum Lbae C10 Megasphaera Cerevisiae Dsm 20462 Lactobacillus Helveticus Cirm-bia 103
