Comparison of fungal communities and flavour substances in surface and inner layers of fermented grains during stacking fermentation of sauce-flavour baijiu-Reference-Cited by-同舟云学术

Comparison of fungal communities and flavour substances in surface and inner layers of fermented grains during stacking fermentation of sauce-flavour baijiu

Published:2023-10 Issue:4 Volume:136 Page:295-303
ISSN:1389-1723
Container-title:Journal of Bioscience and Bioengineering
language:en
Short-container-title:Journal of Bioscience and Bioengineering

Author:

Duan Zhongfu,Wu Yanfang,Zhang Chengnan,Niu Jialiang,Zhao Jingrong,Li Weiwei,Li Xiuting^ORCID

Publisher

Elsevier BV

Subject

Applied Microbiology and Biotechnology,Bioengineering,Biotechnology

Reference32 articles.

1. Bacterial diversity and lactic acid bacteria with high alcohol tolerance in the fermented grains of soy sauce aroma type baijiu in North China;Wang;Foods,2022

2. Microbial diversity and physicochemical characteristics of the Maotai-flavoured liquor fermentation process;Dai;J. Nanosci. Nanotechnol.,2020

3. Why the key aroma compound of soy sauce aroma type baijiu has not been revealed yet?;Duan;LWT – Food Sci. Technol.,2022

4. Turning over fermented grains elevating heap temperature and driving microbial community succession during the heap fermentation of sauce-flavour baijiu;Chen;LWT – Food Sci. Technol.,2022

5. Dynamic changes of volatile compounds and bacterial diversity during fourth to seventh rounds of Chinese soy sauce aroma liquor;Wang;Food Sci. Nutr.,2021

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5. Analysis of ester-producing performance in high-yield ethyl hexanoate yeast and the effect on metabolites in bio- enhanced Daqu, the starter for Baijiu and other traditional fermented foods;Journal of Applied Microbiology;2024-04-01