Volatile organic compounds mediated endogenous microbial interactions in Chinese baijiu fermentation-Reference-Cited by-同舟云学术

登录注册会员服务联系我们

Volatile organic compounds mediated endogenous microbial interactions in Chinese baijiu fermentation

Published:2022-12 Issue: Volume:383 Page:109955
ISSN:0168-1605
Container-title:International Journal of Food Microbiology
language:en
Short-container-title:International Journal of Food Microbiology

Author:

Hao Huiyi,Yan Ruyu,Miao Zijian,Wang Bowen,Sun Jinyuan,Sun Baoguo

Funder

National Natural Science Foundation of China

Publisher

Elsevier BV

Subject

General Medicine,Microbiology,Food Science

Reference31 articles.

1. Dominance of Saccharomyces cerevisiae in alcoholic fermentation processes: role of physiological fitness and microbial interactions;Albergaria;Appl. Microbiol. Biotechnol.,2016

2. Proteome reallocation from amino acid biosynthesis to ribosomes enables yeast to grow faster in rich media;Bjorkeroth;Proc. Natl. Acad. Sci. U. S. A.,2020

3. Metabolic cooperation and spatiotemporal niche partitioning in a kefir microbial community;Blasche;Nat. Microbiol.,2021

4. Microbial interactions: ecology in a molecular perspective;Braga;Braz. J. Microbiol.,2016

5. Microbial diversity and chemical analysis of the starters used in traditional Chinese sweet rice wine;Cai;Food Microbiol.,2018

Cited by 9 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. Effects of storage time on flavor characteristics of bran-free fermented Baijiu by using electronic sensory, descriptive sensory analysis, GC × GC–MS, and ICP-MS;Food Chemistry: X;2024-10

2. Deciphering the core microbes and their interactions in spontaneous Baijiu fermentation: A comprehensive review;Food Research International;2024-07

3. Environmental temperature variations drive the changes of microbial communities to affect Baijiu flavor quality: Case study of Qingxiangxing Baijiu;Food Bioscience;2024-06

4. Study on the Fermented Grain Characteristics and Volatile Flavor Substances during the Tuqu Fermentation of Hunan Light-Flavor Baijiu;Foods;2024-03-15

5. Comparison of physicochemical parameters, microbial community composition and flavor substances during mechanical and traditional brewing process of Jiang-flavor baijiu;Food Science and Biotechnology;2024-01-03

同舟云学术

1.学者识别学者识别

2.学术分析学术分析

3.人才评估人才评估

"同舟云学术"是以全球学者为主线，采集、加工和组织学术论文而形成的新型学术文献查询和分析系统，可以对全球学者进行文献检索和人才价值评估。用户可以通过关注某些学科领域的顶尖人物而持续追踪该领域的学科进展和研究前沿。经过近期的数据扩容，当前同舟云学术共收录了国内外主流学术期刊6万余种，收集的期刊论文及会议论文总量共计约1.5亿篇，并以每天添加12000余篇中外论文的速度递增。我们也可以为用户提供个性化、定制化的学者数据。欢迎来电咨询！咨询电话：010-8811{复制后删除}0370

www.globalauthorid.com

TOP

Copyright © 2019-2024 北京同舟云网络信息技术有限公司
京公网安备11010802033243号京ICP备18003416号-3