Spatial heterogeneity of microbiota and flavor across different rounds of sauce-flavor baijiu in Northern China-Reference-Cited by-同舟云学术

Spatial heterogeneity of microbiota and flavor across different rounds of sauce-flavor baijiu in Northern China

Published:2023-12 Issue: Volume:20 Page:100970
ISSN:2590-1575
Container-title:Food Chemistry: X
language:en
Short-container-title:Food Chemistry: X

Author:

Wu Yanfang,Duan Zhongfu,Niu Jialiang,Zhu Hua,Zhang Chengnan,Li Weiwei,Li Xiuting,Sun Baoguo

Funder

China Postdoctoral Science Foundation

Beijing Municipal Commission of Education

Beijing Municipal Natural Science Foundation

National Natural Science Foundation of China

Publisher

Elsevier BV

Subject

Food Science,Analytical Chemistry

Reference39 articles.

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3. Metabolic characteristics of lactic acid bacteria and interaction with yeast isolated from light-flavor Baijiu fermentation;Chen;Food Bioscience,2022

4. Why the key aroma compound of soy sauce aroma type baijiu has not been revealed yet?;Duan;LWT,2022

5. Research advances on biogenic amines in traditional fermented foods: Emphasis on formation mechanism, detection and control methods;Gao;Food Chemistry,2022

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1. Oxygen influences spatial heterogeneity and microbial succession dynamics during Baijiu stacking process;Bioresource Technology;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. Correlation analysis of microbial groups and sensory quality in the fourth round of the stacked fermentation of sauce-flavor liquor;Food Bioscience;2024-06

4. Correlation study on microbial communities and volatile flavor compounds in cigar tobacco leaves of diverse origins;Applied Microbiology and Biotechnology;2024-02-26