Fortified Jiuqu of the Chinese Baijiu: A review on its functional microorganisms, strengthening effects, current challenges, and perspectives-Reference-Cited by-同舟云学术

Fortified Jiuqu of the Chinese Baijiu: A review on its functional microorganisms, strengthening effects, current challenges, and perspectives

Published:2023-10 Issue: Volume:55 Page:103045
ISSN:2212-4292
Container-title:Food Bioscience
language:en
Short-container-title:Food Bioscience

Author:

Zhang Jiabin,Hou Yaochuan,Liu Qingsong,Zhang Yujun,Gao Bo,Zou Wei,Zhang Kaizheng

Publisher

Elsevier BV

Subject

Biochemistry,Food Science

Reference62 articles.

1. Evolving the core microbial community in pit mud based on bioturbation of fortified Daqu;Chen;Canadian Journal of Microbiology,2021

2. Effects of fortifying patterns on the characteristics of strong flavor type Daqu;Chen;Food and Fermentation Industries,2021

3. Effects of an ester aroma-producing bacterial strain on maotai-flavor fermented grains;Chen;Food Science,2018

4. Aroma characteristics of Eurotium chevalieri CICC 41584 and its applicationin aroma baijiu Daqu production;Cui;Food and Fermentation Industries,2019

5. Preparation of fortified Daqu and its application in moutai-flavor Baijiu;Cui;Food and Fermentation Industries,2022

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. Short-chain fatty acids and their producing microorganisms in the Nongxiangxing baijiu ecosystem: Status and perspectives;Food Bioscience;2024-10

2. Probiotic Bacillus as fermentation agents: Status, potential insights, and future perspectives;Food Chemistry: X;2024-06

3. Investigation into spatial profile of microbial community dynamics and flavor metabolites during the bioaugmented solid-state fermentation of Baijiu;Food Bioscience;2023-12

4. Effect of Fortified Inoculation with Indigenous Lactobacillus brevis on Solid-State Fermentation of Light-Flavor Baijiu;Foods;2023-11-21