Microbial community dynamics and spatial distribution of flavor compound metabolism during solid-state fermentation of Baijiu enhanced by Wickerhamomyces anomalus-Reference-Cited by-同舟云学术

Microbial community dynamics and spatial distribution of flavor compound metabolism during solid-state fermentation of Baijiu enhanced by Wickerhamomyces anomalus

Published:2024-06 Issue: Volume:59 Page:103909
ISSN:2212-4292
Container-title:Food Bioscience
language:en
Short-container-title:Food Bioscience

Author:

Li Qiuxiao,Du Binghao^ORCID,Chen Xi,Zhao Yanan,Zhu Lining,Ma Huifeng,Sun Baoguo,Hao Jianxiong,Li Xiuting^ORCID

Funder

Natural Science Foundation of Hebei Province

National Natural Science Foundation of China

Publisher

Elsevier BV

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1. Reuse of Brewer’s Spent Grain (BSG) for the Induction of Wickerhamomyces anomalus BS91 β-Glucosidase with Bioflavoring Potential;Fermentation;2024-09-12

2. Changes of microbial communities and metabolites in the fermentation of persimmon vinegar by bioaugmentation fermentation;Food Microbiology;2024-09

3. Environmental temperature variations drive the changes of microbial communities to affect Baijiu flavor quality: Case study of Qingxiangxing Baijiu;Food Bioscience;2024-06