Comparative analysis of the microbial community structure in light-flavor Daqu in Taiyuan and Suizhou regions, China-Reference-Cited by-同舟云学术

Comparative analysis of the microbial community structure in light-flavor Daqu in Taiyuan and Suizhou regions, China

Published:2023-03 Issue: Volume:177 Page:114599
ISSN:0023-6438
Container-title:LWT
language:en
Short-container-title:LWT

Author:

Xiang Fanshu,Cai Wenchao^ORCID,Hou Qiangchuan,Gai Jianshe,Dong Xiaoyuan,Li Liang,Liu Zhongjun,Tian Xiaoju,Shan Chunhui,Guo Zhuang^ORCID

Publisher

Elsevier BV

Subject

Food Science

Reference38 articles.

1. Diversity of microbiota, microbial functions, and flavor in different types of low-temperature Daqu;Cai;Food Research International,2021

2. Interactions between Kazachstania humilis yeast species and lactic acid bacteria in sourdough;Carbonetto;Microorganisms,2020

3. Assisted selection of biomarkers by linear discriminant analysis effect size (LEfSe) in microbiome data;Chang;Journal of Visualized Experiments: Journal of Visualized Experiments,2022

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

5. Comparative analysis of physicochemical properties and microbial composition in high-temperature Daqu with different colors;Deng;Frontiers in Microbiology,2020

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1. Comparative analysis of microbial diversity and functional characteristics of low-temperature Daqu from different regions in China;Food and Bioproducts Processing;2024-09

2. Effects of sorghum varieties on microbial communities and volatile compounds in the fermentation of light-flavor Baijiu;Frontiers in Microbiology;2024-07-31

3. Comparative analysis of bacterial community structure and physicochemical quality in high-temperature Daqu of different colors in Qingzhou production area;Heliyon;2024-06

4. Comparative analysis of microbial community structure in the peel and core of Houhuo low-temperature Daqu;Food Bioscience;2024-04

5. Comparative analysis of sensory features, microbial diversity, and their correlations in light‐flavor Daqu from different regions;Food Science & Nutrition;2024-02-06