solid-state fermentation, cohesion, temperature, Pediococcus, Bacillus, microbial interaction
Vibrio alginolyticus, Bacillus subtilis, aptamer, dual recognition
Bacteria typing, FT-IR, Detection limit
Lactose, milk, MALDI MS, Reactive matrix, quantification
Daqu, Baijiu, microorganism, liquefaction, Amino acid, Fatty acid
Sauce-flavor Baijiu, Saccharomyces cerevisiae, polyphenols, Metabolomic, Fermentation