Environmental microbiota and its influence on microbial succession and metabolic profiles in baijiu fermentation across three distinct-age workshops-Reference-Cited by-同舟云学术

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Environmental microbiota and its influence on microbial succession and metabolic profiles in baijiu fermentation across three distinct-age workshops

Published:2024-06 Issue: Volume:201 Page:116262
ISSN:0023-6438
Container-title:LWT
language:en
Short-container-title:LWT

Author:

Xu Shanshan,Zhou Hao,Xu Boyang,Liu Wuyang,Hu Weiqi,Xu Qinxiang,Hong Jiong,Liu Yongxin,Li Xingjiang^ORCID

Publisher

Elsevier BV

Reference37 articles.

1. Evaluation of different strains of Saccharomyces cerevisiae for ethanol production from high-amylopectin BRS AG rice (Oryza sativa L.);Almeida;Scientific Reports,2022

2. Microbial diversity on grape epidermis and wine volatile aroma in spontaneous fermentation comprehensively driven by geography, subregion, and variety;Chen;International Journal of Food Microbiology,2023

3. Yeast diversity of sourdoughs and associated metabolic properties and functionalities;De Vuyst;International Journal of Food Microbiology,2016

4. The effects of dynamic bacterial succession on the flavor metabolites during Baijiu fermentation;Du;Food Research International,2021

5. Community of environmental Streptomyces related to geosmin development in Chinese liquors;Du;Journal of Agricultural and Food Chemistry,2013

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