The spatio-temporal diversity and succession of microbial community and its environment driving factors during stacking fermentation of Maotai-flavor baijiu-Reference-Cited by-同舟云学术

The spatio-temporal diversity and succession of microbial community and its environment driving factors during stacking fermentation of Maotai-flavor baijiu

Published:2023-07 Issue: Volume:169 Page:112892
ISSN:0963-9969
Container-title:Food Research International
language:en
Short-container-title:Food Research International

Author:

Yang Liang^ORCID,Xian Chun,Li Peng,Wang Xiangyong,Song Dandan,Zhao Liang,Zhang Chunlin

Publisher

Elsevier BV

Subject

Food Science

Reference34 articles.

1. Overcoming barriers to early disease intervention;Caicedo;Nature Biotechnology,2020

2. Microbial diversity and physicochemical characteristics of the Maotai-flavored liquor fermentation process;Dai;Journal of Nanoscience and Nanotechnology,2020

3. Exploring the impacts of raw materials and environments on the microbiota in chinese Daqu starter;Du;International Journal of Food Microbiology,2019

4. Mapping continuous learning using social network research: A social network study of australian genomics as a learning health system;Ellis;BMJ Open,2022

5. Physicochemical factors affecting microbiota dynamics during traditional solid-state fermentation of chinese Strong-flavor baijiu;Guan;Frontiers in Microbiology,2020

Cited by 18 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. Differences in flavor characteristics of rounds of Sauce-based Baijiu based on GC-IMS, GC-MS, and electronic tongue;Journal of Food Composition and Analysis;2024-11

2. A Review on the Interaction of Acetic Acid Bacteria and Microbes in Food Fermentation: A Microbial Ecology Perspective;Foods;2024-08-14

3. Organic acids drove the microbiota succession and consequently altered the flavor quality of Laotan Suancai across fermentation rounds: Insights from the microbiome and metabolome;Food Chemistry;2024-08

4. Influence of spatial and temporal diversity and succession of microbial communities on physicochemical properties and flavor substances of soy sauce;Food Chemistry;2024-08

5. Oxygen influences spatial heterogeneity and microbial succession dynamics during Baijiu stacking process;Bioresource Technology;2024-07