Comparative analysis of microbial communities and volatile flavor components in the brewing of Hongqu rice wines fermented with different starters-Reference-Cited by-同舟云学术

Comparative analysis of microbial communities and volatile flavor components in the brewing of Hongqu rice wines fermented with different starters

Published:2023 Issue: Volume:7 Page:100628
ISSN:2665-9271
Container-title:Current Research in Food Science
language:en
Short-container-title:Current Research in Food Science

Author:

Chen Guimei,Yuan Yujie,Tang Suwen,Yang Ziyi,Wu Qi,Liang Zihua,Chen Shiyun,Li Wenlong,Lv Xucong,Ni Li

Publisher

Elsevier BV

Subject

Applied Microbiology and Biotechnology,Food Science,Biotechnology

Reference58 articles.

1. Culture-independent analysis of the microbial composition of the African traditional fermented foods poto poto and dégué by using three different DNA extraction methods;Abriouel;Int. J. Food Microbiol.,2006

2. Dihydroxy-acid dehydratases from pathogenic bacteria: emerging drug targets to combat antibiotic resistance;Bayaraa;Chem. Eur J.,2022

3. Linking wine lactic acid bacteria diversity with wine aroma and flavour;Cappello;Int. J. Food Microbiol.,2017

4. Metagenomic analysis reveals the impact of JIUYAO microbial diversity on fermentation and the volatile profile of Shaoxing-jiu;Chen;Food Microbiol.,2020

5. Comparison of the fermentation activities and volatile flavor profiles of Chinese rice wine fermented using an artificial starter, a traditional JIUYAO and a commercial starter;Chen;Front. Microbiol.,2021

Cited by 4 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. Machine learning combined with multi-source data fusion for rapid quality assessment of yellow rice wine with different aging years;Microchemical Journal;2024-04

2. Improving the Quality and Flavor of Monascus Rice Wine Brewed by Pure Culture Using the Addition of Trichosanthis Fructus;Fermentation;2024-03-30

3. Effect of Lactobacillus rhamnosus and Saccharomyces cerevisiae on the flavour profile of sweet fermented glutinous rice (Jiu Niang);International Journal of Food Science & Technology;2024-02-14

4. Dynamic analysis of microbial community, flavor components of low-salt fermented red pepper sauce and exploring the key flavours formation;Food Bioscience;2023-12