Metagenomic analysis reveals the impact of JIUYAO microbial diversity on fermentation and the volatile profile of Shaoxing-jiu-Reference-Cited by-同舟云学术

登录注册会员服务联系我们

Metagenomic analysis reveals the impact of JIUYAO microbial diversity on fermentation and the volatile profile of Shaoxing-jiu

Published:2020-04 Issue: Volume:86 Page:103326
ISSN:0740-0020
Container-title:Food Microbiology
language:en
Short-container-title:Food Microbiology

Author:

Chen Chen,Liu Yang,Tian Huaixiang,Ai Lianzhong,Yu Haiyan

Funder

Natural Science Foundation of Shanghai

Shanghai Personal Biotechnology Co., Ltd

Publisher

Elsevier BV

Subject

Microbiology,Food Science

Reference42 articles.

1. Microbial diversity and chemical analysis of the starters used in traditional Chinese sweet rice wine;Cai;Food Microbiol.,2018

2. QIIME allows analysis of high-throughput community sequencing data;Caporaso;Nat. Methods,2010

3. The influence of yeast strains on the volatile flavour compounds of Chinese rice wine;Chen;J. Inst. Brew.,2012

4. Aroma characterization of Chinese rice wine by gas chromatography-olfactometry, chemical quantitative analysis, and aroma reconstitution;Chen;J. Agric. Food Chem.,2013

5. Characterization of odor-active compounds in sweet-type Chinese rice wine by aroma extract dilution analysis with special emphasis on sotolon;Chen;J. Agric. Food Chem.,2013

Cited by 79 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. Metatranscriptomics reveals microbial community function succession and characteristic flavor formation mechanisms during black rice wine fermentation;Food Chemistry;2024-11

2. Cross-feeding, cooperation and competition within a guaiacols-synthetic community for food fermentations;Food Bioscience;2024-10

3. Exploring microbial dynamics and metabolic pathways shaping flavor profiles in Huangjiu through metagenomic analysis;Food Research International;2024-09

4. Targeted microbial collaboration to enhance key flavor metabolites by inoculating Clostridium tyrobutyricum and Saccharomyces cerevisiae in the strong-flavor Baijiu simulated fermentation system;Food Research International;2024-08

5. Effect of cultures of synthetic starters on the flavour and ethyl carbamate content of rice wine;International Journal of Food Science & Technology;2024-07-08

同舟云学术

1.学者识别学者识别

2.学术分析学术分析

3.人才评估人才评估

"同舟云学术"是以全球学者为主线，采集、加工和组织学术论文而形成的新型学术文献查询和分析系统，可以对全球学者进行文献检索和人才价值评估。用户可以通过关注某些学科领域的顶尖人物而持续追踪该领域的学科进展和研究前沿。经过近期的数据扩容，当前同舟云学术共收录了国内外主流学术期刊6万余种，收集的期刊论文及会议论文总量共计约1.5亿篇，并以每天添加12000余篇中外论文的速度递增。我们也可以为用户提供个性化、定制化的学者数据。欢迎来电咨询！咨询电话：010-8811{复制后删除}0370

www.globalauthorid.com

TOP

Copyright © 2019-2024 北京同舟云网络信息技术有限公司
京公网安备11010802033243号京ICP备18003416号-3