Characteristic of filamentous fungal diversity and dynamics associated with wheat Qu and the traditional fermentation of Chinese rice wine-Reference-Cited by-同舟云学术

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Characteristic of filamentous fungal diversity and dynamics associated with wheat Qu and the traditional fermentation of Chinese rice wine

Published:2018-03-01 Issue:7 Volume:53 Page:1611-1621
ISSN:0950-5423
Container-title:International Journal of Food Science & Technology
language:en
Short-container-title:Int J Food Sci Technol

Author:

Ji Zhongwei¹²³⁴^ORCID,Jin Jianshun⁵,Yu Guansong⁵,Mou Rang¹,Mao Jian¹²³⁴,Liu Shuangping¹²³,Zhou Zhilei¹³,Peng Lin¹³

Affiliation:

1. National Engineering Laboratory for Cereal Fermentation Technology; Jiangnan University; Wuxi Jiangsu 214122 China

2. School of Food Science and Technology; Jiangnan University; Wuxi Jiangsu 214122 China

3. Synergetic Innovation Center of Food Safety and Nutrition; Jiangnan University; Wuxi Jiangsu 214122 China

4. National Engineering Research Center of Chinese Rice Wine; Shaoxing Zhejiang 31200 China

5. Kuaijishan Shaoxing Wine Co. Ltd.; Shaoxing Zhejiang 312000 China

Funder

National Key R&D Program of China

National Natural Science Foundation of China

Natural Science Foundation of Jiangsu Province

National Engineering Laboratory for Cereal Fermentation Technology

Shanghai Jinfeng Wine Co, Ltd

Zhejiang Gu Yue Long Shan Shaoxing Wine Co, Ltd

Publisher

Wiley

Subject

Industrial and Manufacturing Engineering,Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/ijfs.13743/fullpdf

Reference35 articles.

1. High-throughput sequencing of microbial communities in Poro cheese, an artisanal Mexican cheese;Aldrete-Tapia;Food Microbiology,2014

2. Changes in selected physical property and enzyme activity of rice and barley koji during fermentation and storage;Bechman;Journal of Food Science,2012

3. High sequence variations in the region containing genes encoding a cellular morphogenesis protein and the repressor of sexual development help to reveal origins of Aspergillus oryzae;Chang;International Journal of Food Microbiology,2015

4. Effect of ‘wheat Qu’ on the fermentation processes and volatile flavour-active compounds of Chinese rice wine (Huangjiu);Chen;Journal of the Institute of Brewing,2013

5. Bar-Coded Pyrosequencing Reveals the Bacterial Community during Microcystis water Bloom in Guanting Reservoir, Beijing;Cheng;Procedia Engineering,2011

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