Functional microbiota in Chinese traditional Baijiu and Mijiu Qu (starters): A review

Author:

Sakandar Hafiz Arbab,Hussain Raza,Farid Khan Qaiser,Zhang Heping

Publisher

Elsevier BV

Subject

Food Science

Reference82 articles.

1. Diversity, Productivity, and Stability of an Industrial Microbial Ecosystem;Beyter;Applied and Environment Microbiology,2016

2. Chapter Three - Yeasts for low input winemaking: Microbial terroir and flavor differentiation;Carrau,2020

3. Origin and ecological selection of core and food-specific bacterial communities associated with meat and seafood spoilage;Chaillou;ISME Journal,2015

4. Past, present, and future of Chinese fermented food products;Chen;Food Reviews International,1989

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

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