Identification and functional prediction of the key fungus of Hongxinqu for lighte–flavor Baijiu brewing

Author:

Tang YijingORCID,Zhao Wei,Cui Meilin,Lai Huanhuan,Zhang Xiuhong

Funder

Applied Basic Research Program of Sichuan Province

Shanxi Normal University

Publisher

Elsevier BV

Subject

Food Science

Reference31 articles.

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

2. Lsolation and identification of Aspergillus oryzae with high yield of a-amylase and low level of aflatoxin B1 from Pixian broad bean chili paste;Deng;Food and Fermentation Industries Editorial Staff,2020

3. Characterization of the key odorants in light aroma type Chinese liquor by gas chromatography-olfactometry, quantitative measurements, aroma recombination, and omission studies;Gao;Journal of Agricultural and Food Chemistry,2014

4. Application of high-throughput sequencing in microbial diversity of Moutai-flavor Baijiu;Guo;China Brewing,2017

5. Dynamic succession of microbial community in Nongxiangxing daqu and microbial roles involved in flavor formation;He;Food Research International,2022

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