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nitial abiotic factors as key drivers in core microbe assembly: Regulatory effects on flavor profiles in light-flavor Baijiu
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extraction (SPME). Specifically, 3 g of fermented grain sample was added to 20 mL of deionized water. After treatment for 30 min, the mixture was centrifuged at 6000 xg for 10 min at 4 °C, and the super- natant was collected. Then, 3 mL of the collected supernatant was transferred to a 15 mL vial, to which 10 uL of 4-methyl-2-pentanol (125 mg/L) was added as an internal standard, along with 3 g of NaCI. The |
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(2025-6-4)
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