Study on relationship between bacterial diversity and quality of Huangjiu (Chinese Rice Wine) fermentation-Reference-Cited by-同舟云学术

Study on relationship between bacterial diversity and quality of Huangjiu (Chinese Rice Wine) fermentation

Published:2021-06-04 Issue:7 Volume:9 Page:3885-3892
ISSN:2048-7177
Container-title:Food Science & Nutrition
language:en
Short-container-title:Food Sci Nutr

Author:

Xie Guangfa¹,Zheng Huajun²,Qiu Zheling³,Lin Zichen²,Peng Qi²⁴^ORCID,Dula Bealu Girma²,Elsheery Nabil Ibrahim⁵,Lu Yin¹,Shen Chi²,Fu Jianwei²,Yang Huanyi²,Han Jiongping⁶,Lu Jian⁷,Liu Guanming³

Affiliation:

1. College of Biology and Environmental Engineering College of Shaoxing CRWZhejiang Shuren University Hangzhou China

2. School of Life Science National Engineering Research Center for Chinese CRW (Branch Center)Shaoxing University Shaoxing China

3. Shaoxing Jianhu Brewing Co., Ltd Shaoxing China

4. California Institute of Food and Agricultural ResearchUniversity of California Davis CA USA

5. Agriculture Botany Department Faculty of Agriculture Tanta University Tanta Egypt

6. School of Medicine Shaoxing University Shaoxing China

7. School of Biotechnology National Engineering Laboratory for Cereal Fermentation Technology Jiangnan University Wuxi China

Publisher

Wiley

Subject

Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1002/fsn3.2369

Reference23 articles.

1. A Study on Characteristic Flavor Compounds in Traditional Chinese Rice Wine - Guyue Longshan Rice Wine

2. Comparison of the aromatic profile of traditional and modern types of Huang Jiu (Chinese rice wine) by aroma extract dilution analysis and chemical analysis

3. Proteome and microbiota analysis highlight Lactobacillus plantarum TWK10 supplementation improves energy metabolism and exercise performance in mice

4. Ability of lactic acid bacteria to produce N-heterocycles causing mousy off-flavour in wine

5. Study of the bacterial diversity of foods: PCR-DGGE versus LH-PCR

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