Heterogenetic mechanism in high-temperature Daqu fermentation by traditional craft and mechanical craft: From microbial assembly patterns to metabolism phenotypes-Reference-Cited by-同舟云学术

Heterogenetic mechanism in high-temperature Daqu fermentation by traditional craft and mechanical craft: From microbial assembly patterns to metabolism phenotypes

Published:2024-07 Issue: Volume:187 Page:114327
ISSN:0963-9969
Container-title:Food Research International
language:en
Short-container-title:Food Research International

Author:

Shi Gailing,Fang Chao^ORCID,Xing Shuang,Guo Ying,Li Xin,Han Xiao,Lin Liangcai^ORCID,Zhang Cuiying

Funder

Tianjin Municipal Science and Technology Committee

Tianjin Science and Technology Program

Publisher

Elsevier BV

Reference72 articles.

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3. Analysis of fermentation control factors on volatile compounds of primary microorganisms in Jiang-flavor Daqu;Du;Journal of Food Biochemistry,2022

4. Comprehensive analysis of different grades of roasted-sesame-like flavored Daqu;Fan;International Journal of Food Properties,2019

5. Deciphering the composition and functional profile of the microbial communities in Chinese Moutai liquor starters;Gan;Frontiers in Microbiology,2019

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