Correlational analysis of physicochemical indexes, microbial communities, and volatile components in light-flavor Daqu from north and south regions of China-Reference-Cited by-同舟云学术

Correlational analysis of physicochemical indexes, microbial communities, and volatile components in light-flavor Daqu from north and south regions of China

Published:2023-12-26 Issue:2 Volume:40 Page:
ISSN:0959-3993
Container-title:World Journal of Microbiology and Biotechnology
language:en
Short-container-title:World J Microbiol Biotechnol

Author:

Yu Qi,Mou Feiyan,Xiao Junwen,Zhan Cheng,Li Liang,Chang Xu,Dong Xiaoyuan,Chen Maobin,Wang Xinrui,Chen Mei,Fang Shangling

Funder

13th Five-Year Plan" National Key R&D Program Key Special Project

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/s11274-023-03865-0.pdf

Reference40 articles.

1. Chen Y, Li K, Liu T, Li R, Fu G, Wan Y, Zheng F (2021) Analysis of difference in microbial community and physicochemical indices between surface and central parts of Chinese special-flavor baijiu daqu. Front Microbiol 11:592421. https://doi.org/10.3389/fmicb.2020.592421

2. Chi Z, Chi Z, Liu G, Wang F, Ju L, Zhang T (2009) Saccharomycopsis fibuligera and its applications in biotechnology. Biotechnol Adv 27(4):423–431. https://doi.org/10.1016/j.biotechadv.2009.03.003

3. Deng L, Mao X, Liu D, Ning XQ, Shen Y, Chen B, Nie HF, Huang D, Luo HB (2020) Comparative analysis of physicochemical properties and microbial composition in high-temperature daqu with different colors. Front Microbiol 11:588117. https://doi.org/10.3389/fmicb.2020.588117

4. Du H, Wang X, Zhang Y, Xu Y (2019) Exploring the impacts of raw materials and environments on the microbiota in Chinese daqu starter. Int J Food Microbiol 297:32–40. https://doi.org/10.1016/j.ijfoodmicro.2019.02.020

5. Fan G, Sun B, Fu Z, Xia Y, Huang M, Xu C, Li X (2018) Analysis of physicochemical indices, volatile flavor components, and microbial community of a light-flavor daqu. J Am Soc Brew Chem 76(3):209–218. https://doi.org/10.1002/jib.583

Cited by 3 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Biotechnological approaches for targeted strain screening and enhancement of Daqu for quality baijiu production;Food Bioscience;2024-10

2. Effects of sorghum varieties on microbial communities and volatile compounds in the fermentation of light-flavor Baijiu;Frontiers in Microbiology;2024-07-31

3. Relationship between dynamic changes of microorganisms in Qupi and the quality formation of Fengxiangxing Huairang Daqu;Frontiers in Microbiology;2024-07-08