Effects of bio‐augmented <i>Daqu</i> on microbial community, aroma compounds and physicochemical parameters of fermented grains during the brewing of Chinese special‐flavor <i>baijiu</i>-Reference-Cited by-同舟云学术

Effects of bio‐augmented Daqu on microbial community, aroma compounds and physicochemical parameters of fermented grains during the brewing of Chinese special‐flavor baijiu

Published:2022-08-17 Issue:1 Volume:103 Page:273-282
ISSN:0022-5142
Container-title:Journal of the Science of Food and Agriculture
language:en
Short-container-title:J Sci Food Agric

Author:

Fu Guiming¹^ORCID,Cai Wenqin¹,Dong Biao¹,Wan Yin¹^ORCID,Pan Fei¹,Zheng Fuping²³^ORCID,Chen Yanru¹^ORCID,Deng Mengfei¹,Huang Bingjing⁴

Affiliation:

1. State Key Laboratory of Food Science and Technology & College of food Science and Technology Nanchang University Nanchang China

2. Beijing Laboratory of Food Quality and Safety & School of Food and Chemical Engineering Beijing Technology & Business University Beijing China

3. Beijing Advanced Innovation Center for Food Nutrition & Human Health Beijing Technology & Business University Beijing China

4. Zhangshugong Wine and Spirits Co. Ltd Jiangxi Zhangshu Gongjiu Group Company Zhangshu China

Funder

National Natural Science Foundation 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.12139

Reference40 articles.

1. Effect of mixed yeast starter on volatile flavor compounds in Chinese rice wine during different brewing stages

2. Analysis of spatial distribution of bacterial community associated with accumulation of volatile compounds in Jiupei during the brewing of special-flavor liquor

3. Regulating yeast flavor metabolism by controlling saccharification reaction rate in simultaneous saccharification and fermentation of Chinese Maotai-flavor liquor

4. Aroma-enhancing role of Pichia manshurica isolated from Daqu in the brewing of Shanxi Aged Vinegar

5. Effect of bioaugmentation on biochemical characterisation and microbial communities in Daqu using Bacillus , Saccharomycopsis and Absidia

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