Dynamic changes and correlations of microbial communities, physicochemical properties, and volatile metabolites during Daqu fermentation of Taorong-type Baijiu
Author:
Publisher
Elsevier BV
Subject
Food Science
Reference59 articles.
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1. Elucidating the physicochemical parameters, bacterial community structure, and correlation characteristics of medium-high temperature Daqu;Food Bioscience;2024-02
2. Combined microbiome and metabolomics analysis of Taorong-type baijiu high-temperature Daqu and medium-temperature Daqu;PeerJ;2024-01-03
3. Contrasting the microbial community and non-volatile metabolites involved in ester synthesis between Qing-flavor Daqu and Nong-flavor Daqu;Journal of Bioscience and Bioengineering;2023-09
4. Associations between wheat varieties and the functional microbial community of Nongxiangxing daqu from northern China;LWT;2023-08
5. Research on the aroma properties and microbial succession patterns in the processing of Chinese yellow sticky rice jiuqu steamed bread;LWT;2023-04
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