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Amino acid and microbial community dynamics during the fermentation of Hong Qu glutinous rice wine

  • Published:2020-09 Issue: Volume:90 Page:103467
  • ISSN:0740-0020
  • Container-title:Food Microbiology
  • language:en
  • Short-container-title:Food Microbiology

Author:

Liang Zhangcheng,Lin Xiaozi,He Zhigang,Su Hao,Li Weixin,Ren Xiangyun

Funder

Natural Science Foundation of the Fujian Province

Fujian Province

Publisher

Elsevier BV

Subject

Microbiology,Food Science

Reference39 articles.

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

2. Linking wine lactic acid bacteria diversity with wine aroma and flavour;Cappello;Int. J. Food Microbiol.,2017

3. Effects of temperature, pH, and sugar concentration on the growth rates and cell biomass of wine yeasts;Charoenchai;Am. J. Enol. Vitic.,1998

4. RNA-based analyses reveal fungal communities structured by a senescence gradient in the moss Dicranum scoparium and the presence of putative multi-trophic fungi;Chen;New Phytol.,2018

5. Characteristics of some traditional Vietnamese starch-based rice wine fermentation starters (men);Dung;LWT - Food Sci. Technol. (Lebensmittel-Wissenschaft -Technol.),2007
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