Identification and reconstruction of the core microbiota in natural fermentation systems: a case study of jiuyao
Author:
Funder
National Natural Science Foundation of China
Shaoxing Bureau of Science and Technology
Publisher
Springer Science and Business Media LLC
Link
https://link.springer.com/content/pdf/10.1007/s43393-024-00267-7.pdf
Reference58 articles.
1. Chen YR, Fu GM, Wang JJ, et al. Editorial to special issue - Food brewing technology and brewing microorganisms. 2023. Foods. https://doi.org/10.3390/foods12173324.
2. Yang Y, Hu W, Xia Y, et al. Flavor formation in Chinese rice wine (Huangjiu): impacts of the flavor-active microorganisms, raw materials, and fermentation technology. Front Microbiol. 2020. https://doi.org/10.3389/fmicb.2020.580247.
3. Kang JM, Xue YS, Chen XX, et al. Integrated multi-omics approaches to understand microbiome assembly in Jiuqu, a mixed-culture starter. Compr Rev Food Sci Food Saf. 2022. https://doi.org/10.1111/1541-4337.13025.
4. Pan FS, Qiu SY, Lv YY, et al. Exploring the controllability of the Baijiu fermentation process with microbiota orientation. Food Res Int. 2023. https://doi.org/10.1016/j.foodres.2023.113249.
5. Wang SL, Wu Q, Nie Y, et al. Construction of synthetic microbiota for reproducible flavor compound metabolism in Chinese light-aroma-type liquor produced by solid-state fermentation. Appl Environ Microbiol. 2019. https://doi.org/10.1128/AEM.03090-18.
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