Research progress on the diversity, physiological and functional characteristics of lactic acid bacteria in the Nongxiangxing baijiu microbiome
{{output}}
Nongxiangxing baijiu (NXXB) is one of the main types of Chinese Baijiu. Its unique flavor is formed during fermentation by the combined action of various microorganisms, with lactic acid bacteria (LAB) making a great contribution. Lactate fermentation produces... ...
