Characteristics of the microbiota and metabolic profile of high-temperature Daqu with different grades-Reference-Cited by-同舟云学术

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Characteristics of the microbiota and metabolic profile of high-temperature Daqu with different grades

Published:2022-06-14 Issue:8 Volume:38 Page:
ISSN:0959-3993
Container-title:World Journal of Microbiology and Biotechnology
language:en
Short-container-title:World J Microbiol Biotechnol

Author:

Zhang Yuandi,Ding Fang,Shen Yi,Cheng Wei,Xue Yansong,Han Bei-Zhong,Chen Xiaoxue

Funder

China Alcoholic Drinks Association

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/s11274-022-03303-7.pdf

Reference31 articles.

1. Cao JL, Yang JX, Hou QC, Xu HY, Zheng Y, Zhang HP, Zhang LB (2017) Assessment of bacterial profiles in aged, home-made Sichuan paocai brine with varying titratable acidity by PacBio SMRT sequencing technology. Food Control 78:14–23. https://doi.org/10.1016/j.foodcont.2017.02.006

2. Du Z, Sun L, Lin Y, Yang F, Cai Y (2021) The use of PacBio SMRT technology to explore the microbial network and fermentation characteristics of woody silage prepared with exogenous carbohydrate additives. J Appl Microbiol 285:2193–2211. https://doi.org/10.1111/jam.15124

3. Fan Y, Huang XN, Chen JY, Han BZ (2020) Formation of a mixed-species biofilm is a survival strategy for unculturable lactic acid bacteria and saccharomyces cerevisiae in Daqu, a Chinese traditional fermentation starter. Front Microbiol 11:1–13. https://doi.org/10.3389/fmicb.2020.00138

4. Guan TW, Yang H, Ou MY, Zhang JX (2021) Storage period affecting dynamic succession of microbiota and quality changes of strong-flavor Baijiu Daqu. LWT-Food Sci Technol 139:110544. https://doi.org/10.1016/j.lwt.2020.110544

5. Hu YL, Dun YH, Li SN, Fu B, Xiong XM, Peng N, Liang YX, Zhao SM (2017) Changes in microbial community during fermentation of high-temperature Daqu used in the production of Chinese ‘Baiyunbian’ liquor. J I Brewing 123(4):594–599. https://doi.org/10.1002/jib.455

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