Microbial community structure of pit mud in a Chinese strong aromatic liquor fermentation pit-Reference-Cited by-同舟云学术

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Microbial community structure of pit mud in a Chinese strong aromatic liquor fermentation pit

Published:2012-12 Issue:4 Volume:118 Page:356-360
ISSN:0046-9750
Container-title:Journal of the Institute of Brewing
language:en
Short-container-title:J. Inst. Brew.

Author:

Zhao Jin-Song¹²,Zheng Jia¹,Zhou Rong-Qing¹³,Shi Bi¹³

Affiliation:

1. College of Light Industry, Textile and Food Engineering; Sichuan University; Chengdu 610065 People's Republic of China

2. National Alcohol and Processing Food Quality Supervision and Inspection Centre; Luzhou 646000 People's Republic of China

3. National Engineering Laboratory for Clean Technology of Leather Manufacture; Chengdu 610065 People's Republic of China

Publisher

Wiley

Subject

Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1002/jib.52/fullpdf

Reference26 articles.

1. Analysis of the bacterial community in zaopei during the production of Chinese Luzhou-flavor liquor;Zhang;J. Inst. Brew.,2005

2. Relationship of production techniques and quality of Luzhou-flavor liquor;Li;Liquor-Making Sci. Technol.,2001

3. Traditional Chinese biotechnology;Xu;Adv. Biochem. Eng. Biotechnol.,2010

4. Study on distribution and action of anaerobic bacteria in wuliangye old fermented-pits;Yanyong;Acta Microbiol. Sin.,1991

5. Isolation and identification of facultative anaerobes in the pit mud of Chinese Luzhou-flavor Liquor;Yue;Microbiol. China,2007

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1. Heterogenetic mechanism in multidimensional pit mud with different fermentation years: From microbial structure dynamic succession to metabolism phenotypes;Food Research International;2024-09

2. Interrelated spatiotemporal variations between bacterial community and physicochemical factors in pit mud of Chinese strong-flavor Baijiu;LWT;2024-01

3. Yeast diversity in pit mud and related volatile compounds in fermented grains of chinese strong-flavour liquor;AMB Express;2023-06-08

4. Clostridium aromativorans sp. nov., isolated from pit mud used for producing Wuliangye baijiu;Antonie van Leeuwenhoek;2023-05-16

5. Yeast diversity in pit mud and related volatile compounds in fermented Zaopei of Chinese Strong-flavour Baijiu;2023-04-27

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