Changes in Microbial Communities and Volatile Compounds during the Seventh Round of Sauce-Flavor <i>baijiu</i> Fermentation in Beijing Region-Reference-Cited by-同舟云学术

Changes in Microbial Communities and Volatile Compounds during the Seventh Round of Sauce-Flavor baijiu Fermentation in Beijing Region

Published:2023-10-02 Issue: Volume: Page:1-10
ISSN:0361-0470
Container-title:Journal of the American Society of Brewing Chemists
language:en
Short-container-title:Journal of the American Society of Brewing Chemists

Author:

Liang Erhong¹²³,Zhang Chengnan¹²³,Lang Ying⁴,Li Xiuting¹²³^ORCID,Hu Shenglan⁴,Xu Youqiang¹²³,Li Weiwei¹²³,Sun Baoguo¹²³

Affiliation:

1. Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology and Business University (BTBU), Beijing, 100048, P.R. China

2. Key Laboratory of Brewing Microbiome and Enzymatic Molecular Engineering, China General Chamber of Commerce, Beijing, 100048, P.R. China

3. School of Food and Health, Beijing Technology and Business University (BTBU), Beijing, 100048, P.R. China

4. Guizhou Wangmao Jiuqu Research Institute Co. Ltd., Guiyang, 550000, P.R. China

Funder

National Natural Science Foundation of China

Beijing Municipal Natural Science Foundation & Beijing Municipal Education Commission

Publisher

Informa UK Limited

Subject

Applied Microbiology and Biotechnology,Food Science,Biotechnology

Link

https://www.tandfonline.com/doi/pdf/10.1080/03610470.2023.2253704

Reference43 articles.

1. Effect of Fermentation Processing on the Flavor of Baijiu

2. Analysis of the Bacterial Communities in Two Liquors of Soy Sauce Aroma as Revealed by High-Throughput Sequencing of the 16S rRNA V4 Hypervariable Region

3. Deciphering the Composition and Functional Profile of the Microbial Communities in Chinese Moutai Liquor Starters

4. Diversity of yeast species during fermentative process contributing to Chinese Maotai-flavour liquor making

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