Association between microbial community composition and quality indicators of strong-flavor Daqu of different producing regions in China-Reference-Cited by-同舟云学术

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Association between microbial community composition and quality indicators of strong-flavor Daqu of different producing regions in China

Published:2023-01-10 Issue:1 Volume:21 Page:82-92
ISSN:1947-6337
Container-title:CyTA - Journal of Food
language:en
Short-container-title:CyTA - Journal of Food

Author:

Cheng Wei¹²,Chen Xuefeng¹³,Zeng Huawei⁴^ORCID,Xue Xijia²

Affiliation:

1. School of Food and Biological Engineering, Shaanxi University of Science & Technology, Xi’an, China

2. Technology Center of Enterprise, Jinzhongzi Distillery Co. Ltd, FuYang, China

3. Office of Management, Shaanxi Research Institute of Agricultural Product Processing Technology, Xi’an, China

4. School of Life Sciences, Huaibei Normal University, Huaibei, China

Funder

the Science and Technology Major Special Program Project of Anhui Province

the Science and Technology Program in Fuyang City of Anhui

Publisher

Informa UK Limited

Subject

Industrial and Manufacturing Engineering,General Chemical Engineering,General Chemistry,Food Science

Link

https://www.tandfonline.com/doi/pdf/10.1080/19476337.2022.2162974

Reference39 articles.

1. Quality-filtering vastly improves diversity estimates from Illumina amplicon sequencing

2. QIIME allows analysis of high-throughput community sequencing data

3. Analysis of Difference in Microbial Community and Physicochemical Indices Between Surface and Central Parts of Chinese Special-Flavor Baijiu Daqu

4. Filamentous fungal diversity and community structure associated with the solid state fermentation of Chinese Maotai-flavor liquor

5. Impact of DNA extraction method on bacterial community composition measured by denaturing gradient gel electrophoresis

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1. Source and succession of microbial communities and tetramethylpyrazine during the brewing process of compound-flavor Baijiu;Frontiers in Microbiology;2024-08-06

2. Comparison of the Correlations of Microbial Community and Volatile Compounds between Pit-Mud and Fermented Grains of Compound-Flavor Baijiu;Foods;2024-01-08

3. The Weissella and Periweissella genera: up-to-date taxonomy, ecology, safety, biotechnological, and probiotic potential;Frontiers in Microbiology;2023-12-11

4. Insights into the Dynamic Succession of Microbial Community and Related Factors of Vanillin Content Change Based by High-Throughput Sequencing and Daqu Quality Drivers;Foods;2023-11-29

5. Insights into the influence of physicochemical parameters on the microbial community and volatile compounds during the ultra-long fermentation of compound-flavor Baijiu;Frontiers in Microbiology;2023-10-26

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