Characterisation of physicochemical properties, flavour components and microbial community in Chinese Guojing roasted sesame-like flavour Daqu-Reference-Cited by-同舟云学术

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Characterisation of physicochemical properties, flavour components and microbial community in Chinese Guojing roasted sesame-like flavour Daqu

Published:2019-10-25 Issue:1 Volume:126 Page:105-115
ISSN:0046-9750
Container-title:Journal of the Institute of Brewing
language:en
Short-container-title:J. Inst. Brew.

Author:

Fan Guangsen¹²³,Du Yihua²,Fu Zhilei²,Chen Min²,Wang Zhou²,Liu Pengxiao¹²,Li Xiuting¹²³^ORCID

Affiliation:

1. Beijing Advanced Innovation Center for Food Nutrition and Human Health; Beijing Technology and Business University; Beijing 100048 China

2. School of Food and Chemical Engineering; Beijing Technology and Business University; Beijing 100048 China

3. Beijing Engineering and Technology Research Center of Food Additives; Beijing Technology & Business University; Beijing 100048 China

Funder

General Financial Grant from the China Postdoctoral Science Foundation

the Foundation of Beijing Technology and Business University

National Natural Science Foundation of China

Publisher

Wiley

Subject

Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1002/jib.583/fullpdf

Reference50 articles.

1. Effect of fermentation processing on the flavor of baijiu;Liu;J. Agr. Food Chem.,2018

2. Metatranscriptomics reveals the functions and enzyme profiles of the microbial community in Chinese Nong-Flavor liquor starter;Huang;Front. Microbiol.,2017

3. Biochemical characterisation and dominance of different hydrolases in different types of Daqu - A Chinese industrial fermentation starter;Liu;J. Sci. Food Agr.,2018

4. Microbiota dynamics related to environmental conditions during the fermentative production of Fen-Daqu, a Chinese industrial fermentation starter;Zheng;Int. J. Food Microbiol.,2014

5. Bacillus licheniformis affects the microbial community and metabolic profile in the spontaneous fermentation of Daqu starter for Chinese liquor making;Wang;Int. J. Food Microbiol.,2017

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