Bacteria and filamentous fungi running a relay race in Daqu fermentation enable macromolecular degradation and flavor substance formation-Reference-Cited by-同舟云学术

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Bacteria and filamentous fungi running a relay race in Daqu fermentation enable macromolecular degradation and flavor substance formation

Published:2023-04 Issue: Volume:390 Page:110118
ISSN:0168-1605
Container-title:International Journal of Food Microbiology
language:en
Short-container-title:International Journal of Food Microbiology

Author:

Liu Wen-Hu,Chai Li-Juan,Wang Hong-Mei,Lu Zhen-Ming,Zhang Xiao-Juan,Xiao Chen,Wang Song-Tao,Shen Cai-Hong,Shi Jin-Song,Xu Zheng-Hong

Funder

National Key Research and Development Program of China

National Natural Science Foundation of China

Department of Science and Technology of Sichuan Province

Publisher

Elsevier BV

Subject

General Medicine,Microbiology,Food Science

Reference37 articles.

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

2. Coenzymes and the primary and specialized metabolism interface;Colinas;Curr. Opin. Plant Biol.,2022

3. Biotransformation of fruit residues via solid state bioprocess using Lichtheimia ramosa;de Andrade Silva;SN Appl. Sci.,2020

4. The catabolism of amino acids to long chain and complex alcohols in Saccharomyces cerevisiae;Dickinson;J. Biol. Chem.,2003

5. Overview of a surface-ripened cheese community functioning by meta-omics analyses;Dugat-Bony;PLoS One,2015

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3. Deciphering layer formation in Red Heart Qu: A comprehensive study of metabolite profile and microbial community influenced by raw materials and environmental factors;Food Chemistry;2024-09

4. Revealing the comprehensive effect of mechanization on sauce-flavor Daqu through high-throughput sequencing and multi-dimensional metabolite profiling;Food Research International;2024-09

5. Bioturbation effect of high - Yield pyrazine strain on the microbial community and flavour metabolites of fortified Daqu;LWT;2024-09

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