Bacteria‐induced amino acid metabolism involved in appearance characteristics of high‐temperature <i>Daqu</i>-Reference-Cited by-同舟云学术

Bacteria‐induced amino acid metabolism involved in appearance characteristics of high‐temperature Daqu

Published:2022-08-13 Issue:1 Volume:103 Page:243-254
ISSN:0022-5142
Container-title:Journal of the Science of Food and Agriculture
language:en
Short-container-title:J Sci Food Agric

Author:

Zhang Yuandi¹,Shen Yi²,Niu Jiao²,Ding Fang¹,Ren Ying¹,Chen Xiaoxue³,Han Bei‐Zhong¹^ORCID

Affiliation:

1. Beijing Laboratory for Food Quality and Safety, College of Food Science and Nutritional Engineering China Agricultural University Beijing China

2. Sichuan Langjiu Co. Ltd Luzhou China

3. Key Laboratory of Precision Nutrition and Food Quality, Key Laboratory of Functional Dairy, Ministry of Education, Department of Nutrition and Health China Agricultural University Beijing China

Publisher

Wiley

Subject

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

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1002/jsfa.12136

Reference31 articles.

1. Mystery behind Chinese liquor fermentation

2. Daqu- A Traditional Chinese Liquor Fermentation Starter

3. Evaluation of bacterial diversity during fermentation process: a comparison between handmade and machine-made high-temperature Daqu of Maotai-flavor liquor

4. Comparative Analysis of Physicochemical Properties and Microbial Composition in High-Temperature Daqu With Different Colors

5. Changes in microbial community during fermentation of high-temperature Daqu used in the production of Chinese ‘Baiyunbian’ liquor

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