A possibility flavor formation of strong-flavor liquor--migration of pits microorganisms

Relationship between main aromatic components and changes of microorganisms during strong-flavor fermentation system was studied by monitoring anaerobic microorganisms and changes of physiochemical index at different sites of pit.Effect of migration of pit microorganisms on flavor formation during fermentation was also studied.The results showed:the main aromatic components-related microbial community migrated from the interface of pits wall and grain to inside of the pits grain.