Microbial succession and its effect on key aroma components during light-aroma-type Xiaoqu Baijiu brewing process-Reference-Cited by-同舟云学术

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Microbial succession and its effect on key aroma components during light-aroma-type Xiaoqu Baijiu brewing process

Published:2022-07-21 Issue:10 Volume:38 Page:
ISSN:0959-3993
Container-title:World Journal of Microbiology and Biotechnology
language:en
Short-container-title:World J Microbiol Biotechnol

Author:

Lin Bin,Tang Jie,Yang Qiang,Su Zhixin,Zhu Liping,Li Qun,Jiang Wei,Zhang Long,Liu Yuancai,Chen Shenxi

Funder

Hubei Provincial Key Research and Development Program

Publisher

Springer Science and Business Media LLC

Subject

Applied Microbiology and Biotechnology,General Medicine,Physiology,Biotechnology

Link

https://link.springer.com/content/pdf/10.1007/s11274-022-03353-x.pdf

Reference43 articles.

1. Bolyen E, Rideout JR, Dillon MR, Bokulich NA, Caporaso J (2018) QIIME 2: reproducible, interactive, scalable, and extensible microbiome data science. PeerJ Preprints 6:e27295v2. https://doi.org/10.7287/peerj.preprints.27295v2

2. Cai H, Zhang T, Zhang Q, Luo J, Cai C, Mao J (2018) Microbial diversity and chemical analysis of the starters used in traditional Chinese sweet rice wine. Food Microbiol 73:319–326. https://doi.org/10.1016/j.fm.2018.02.002

3. Chang S, Zhang KZ, Cao XZ, Yang JG (2020) Effects of Saccharomycopsis fibuligera and Saccharomyces cerevisiae inoculation on small fermentation starters in Sichuan-style Xiaoqu liquor. Food Res Int 137:109425. https://doi.org/10.1016/j.foodres.2020.109425

4. Deng N, Du H, Xu Y (2020) Cooperative response of Pichia kudriavzevii and Saccharomyces cerevisiae to lactic acid stress in Baijiu fermentation. J Agric Food Chem 68:4903–4911. https://doi.org/10.1021/acs.jafc.9b08052

5. Dong W, Guo RN, Sun XT, Li HH, Zhao MM, Zheng FP, Huang MQ, Wu JH (2019) Assessment of phthalate ester residues and distribution patterns in Baijiu raw materials and Baijiu. Food Chem 283:508–516. https://doi.org/10.1016/j.foodchem.2019.01.069

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3. Solid-state fermentation of corn to make Chinese liquor: Effect of corn variety and dynamic microbial community variation;LWT;2024-07

4. Resuscitation of baijiu pit mud bacteria based on Rpf protein of Umezawaea beigongshangensis;Archives of Microbiology;2024-03-20

5. Study on the Fermented Grain Characteristics and Volatile Flavor Substances during the Tuqu Fermentation of Hunan Light-Flavor Baijiu;Foods;2024-03-15

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