Investigation into spatial profile of microbial community dynamics and flavor metabolites during the bioaugmented solid-state fermentation of Baijiu-Reference-Cited by-同舟云学术

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Investigation into spatial profile of microbial community dynamics and flavor metabolites during the bioaugmented solid-state fermentation of Baijiu

Published:2023-12 Issue: Volume:56 Page:103292
ISSN:2212-4292
Container-title:Food Bioscience
language:en
Short-container-title:Food Bioscience

Author:

Pang Zemin,Hao Jing,Li Weiwei,Du Binghao,Guo Changhong,Li Xiuting^ORCID,Sun Baoguo

Funder

Beijing Municipal Natural Science Foundation

Beijing Technology and Business University

National Natural Science Foundation of China

Beijing Municipal Commission of Education

Publisher

Elsevier BV

Subject

Biochemistry,Food Science

Reference63 articles.

1. Enhanced ethyl caproate production of Chinese liquor yeast by overexpressing EHT1 with deleted FAA1;Chen;Journal of Industrial Microbiology and Biotechnology,2014

2. Improved ethyl caproate production of Chinese liquor yeast by overexpressing fatty acid synthesis genes with OPI1 deletion;Chen;Journal of Industrial Microbiology and Biotechnology,2016

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

4. Fastp: An ultra-fast all-in-one FASTQ preprocessor;Chen;Bioinformatics,2018

5. Non-conventional yeast species for lowering ethanol content of wines;Ciani;Frontiers in Microbiology,2016

Cited by 7 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. Biotechnological approaches for targeted strain screening and enhancement of Daqu for quality baijiu production;Food Bioscience;2024-10

2. Exploring the differences in sauce‐flavour Daqu from different regions and its contribution to Baijiu brewing based on microbial communities and flavours;International Journal of Food Science & Technology;2024-08-22

3. Strategies and Challenges of Microbiota Regulation in Baijiu Brewing;Foods;2024-06-20

4. Effects of Saccharomyces cerevisiae on microbial community and flavor metabolites in solid-state fermentation of strong-flavor Baijiu;Food Bioscience;2024-06

5. Identifying Variables Influencing Traditional Food Solid-State Fermentation by Statistical Modeling;Foods;2024-04-25

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