Temperature‐dependent alcohol acyltransferase reactions as the main enzymatic way to produce short‐chain ( <scp>C4–C8</scp> ) and medium‐chain ( <scp>C9–C13</scp> ) esters over the whole <i>Daqu</i> ‐making process-Reference-Cited by-同舟云学术

Temperature‐dependent alcohol acyltransferase reactions as the main enzymatic way to produce short‐chain ( C4–C8 ) and medium‐chain ( C9–C13 ) esters over the whole Daqu ‐making process

Published:2022-11-24 Issue:8 Volume:103 Page:3939-3949
ISSN:0022-5142
Container-title:Journal of the Science of Food and Agriculture
language:en
Short-container-title:J Sci Food Agric

Author:

Wang Yan¹,Du Yake¹,Jin Xuelian¹,Xia Yu¹^ORCID,Zhao Yajiao¹,Wu Zhengyun¹,Gomi Katsuya²,Zhang Wenxue¹³^ORCID

Affiliation:

1. College of Biomass Science and Engineering Sichuan University Chengdu China

2. Laboratory of Fermentation Microbiology, Graduate School of Agricultural Science Tohoku University Sendai Japan

3. School of Liquor‐Brewing Engineering Sichuan University of Jinjiang College Meishan China

Funder

National Key Research and Development Program of China

Publisher

Wiley

Subject

Nutrition and Dietetics,Agronomy and Crop Science,Food Science,Biotechnology

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1002/jsfa.12327

Reference51 articles.

1. Flavor mystery of Chinese traditional fermented baijiu: The great contribution of ester compounds

2. Daqu microbiota exhibits species-specific and periodic succession features in Chinese baijiu fermentation process

3. Effect of Fermentation Processing on the Flavor of Baijiu

4. Environmental factors and interactions among microorganisms drive microbial community succession during fermentation of Nongxiangxing daqu

5. Bio-Heat Is a Key Environmental Driver Shaping the Microbial Community of Medium-Temperature Daqu

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