Analysis of Microbial Community Structure in Traditional and Automated Moutai-Flavor Daqu-Reference-Cited by-同舟云学术

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Analysis of Microbial Community Structure in Traditional and Automated Moutai-Flavor Daqu

Published:2019-03-18 Issue:2 Volume:77 Page:140-146
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:

Wang Xiao-Dan¹²^ORCID,Qiu Shu-Yi¹²,Li Pei³,Ban Shi-Dong¹²

Affiliation:

1. Guizhou Provincial Key Laboratory of Fermentation Engineering and Biological Pharmacy, Guizhou University, Guiyang, Guizhou, China;

2. School of Liquor and Food Engineering, Guizhou University, Guiyang, Guizhou, China;

3. Qiandongnan Engineering and Technology Research Center for Comprehensive Utilization of National Medicine, Kaili University, Kaili, China

Funder

Guizhou Science and Technology Support Program

Guizhou Province Industrial Project

Guizhou Province Major Projects

Guizhou Provincial School Cooperation Program

Publisher

Informa UK Limited

Subject

Applied Microbiology and Biotechnology,Food Science,Biotechnology

Link

https://www.tandfonline.com/doi/pdf/10.1080/03610470.2019.1569886

Reference38 articles.

1. Isolation and identification of a blackAspergillusstrain and the effect of its novel protease on the aroma ofMoutai-flavouredliquor

2. Characterization of flavor compounds in Chinese liquor Moutai by comprehensive two-dimensional gas chromatography/time-of-flight mass spectrometry

3. Monitoring the Ecology of Bacillus During Daqu Incubation, a Fermentation Starter, Using Culture-Dependent and Culture-Independent Methods

4. Complex microbiota of a Chinese “Fen” liquor fermentation starter (Fen-Daqu), revealed by culture-dependent and culture-independent methods

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1. Heterogenetic mechanism in high-temperature Daqu fermentation by traditional craft and mechanical craft: From microbial assembly patterns to metabolism phenotypes;Food Research International;2024-07

2. Exploring the significance of the 2nd and 4th round fermentations in the brewing process of sauce-flavor Baijiu;Food Bioscience;2024-06

3. Species-Level Monitoring of Key Bacteria in Fermentation Processes Using Single-Nucleotide Resolved Nucleic Acid Assays Based on CRISPR/Cas12;Journal of Agricultural and Food Chemistry;2023-08-25

4. Exploring the Successions in Microbial Community and Flavor of Daqu during Fermentation Produced by Different Pressing Patterns;Foods;2023-07-05

5. Effects of traditional starter and the Round‐Koji‐Maker starter on microbial communities and volatile flavours of Chi‐Flavour Baijiu;International Journal of Food Science & Technology;2023-06-25

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