Profiling the effects of physicochemical indexes on the microbial diversity and its aroma substances in pit mud-Reference-Cited by-同舟云学术

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Profiling the effects of physicochemical indexes on the microbial diversity and its aroma substances in pit mud

Published:2020-10 Issue:6 Volume:71 Page:667-678
ISSN:0266-8254
Container-title:Letters in Applied Microbiology
language:en
Short-container-title:Lett. Appl. Microbiol.

Author:

Zhang M.¹^ORCID,Wu X.¹,Mu D.¹,Yang W.²,Jiang S.³,Sun W.⁴,Shen Y.¹,Cai J.¹,Zheng Z.¹,Jiang S.¹,Li X.¹^ORCID

Affiliation:

1. Key Laboratory for Agricultural Products Processing School of Food and Biological Engineering Hefei University of Technology Hefei Anhui China

2. Tianjin Agricultural University Tianjin China

3. Department of Biotechnology and Food Engineering Hefei University Hefei Anhui China

4. Anhui WenWang Brewery Co., Ltd. Linquan Anhui China

Publisher

Wiley

Subject

Applied Microbiology and Biotechnology

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/lam.13380

Reference47 articles.

1. Impact of pH on Lactate Formation and Utilization by Human Fecal Microbial Communities

2. Study on properties of esterifying enzyme from Rhizopus;Cao X.Z.;Int J Food Nutr Saf,2012

3. Profiling the Clostridia with butyrate-producing potential in the mud of Chinese liquor fermentation cellar

4. Caproate formation in mixed-culture fermentative hydrogen production

5. Characterization of interphase volatile compounds in Chinese Luzhou-flavor liquor fermentation cellar analyzed by head space-solid phase micro extraction coupled with gas chromatography mass spectrometry (HS-SPME/GC/MS)

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1. Environmental microbiota and its influence on microbial succession and metabolic profiles in baijiu fermentation across three distinct-age workshops;LWT;2024-06

2. Multi‐factor analysis of the quality of cellar mud of Luzhou‐flavor liquor in Yibin production area;Food Science & Nutrition;2024-05-30

3. Analysis of the differences in physicochemical properties, volatile compounds, and microbial community structure of pit mud in different time spaces;PeerJ;2024-02-29

4. Comparison of the Correlations of Microbial Community and Volatile Compounds between Pit-Mud and Fermented Grains of Compound-Flavor Baijiu;Foods;2024-01-08

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