Dynamic changes of microbial community structure and flavor compounds formation during Qingzhi compound-flavor Baijiu fermentation-Reference-Cited by-同舟云学术

Dynamic changes of microbial community structure and flavor compounds formation during Qingzhi compound-flavor Baijiu fermentation

Published:2023 Issue: Volume:43 Page:
ISSN:1678-457X
Container-title:Food Science and Technology
language:
Short-container-title:Food Sci. Technol

Author:

XU Jian¹,ZHAO Yu¹,JIANG Yan-Ming²,ZHANG Rui-Jing¹,CAI Feng-Jiao¹,ZHU Zheng-Jun¹,CAO Jing-Hua¹,YU Qi¹,LUO Zai-Yan³,WANG Jiang-Bo¹^ORCID

Affiliation:

1. Hubei University of Technology, China

2. Hubei University of Technology, China; Jing Brand Co. Ltd, China

3. Qianjiang Fanggu Liquor Industry Co. Ltd, China

Publisher

FapUNIFESP (SciELO)

Subject

Food Science,Biotechnology

Link

http://www.scielo.br/scielo.php?script=sci_pdf&pid=S0101-20612023000100457&tlng=en

Reference44 articles.

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3. Yeast interactions in multi-starter wine fermentation;Ciani M.;Current Opinion in Food Science,2015

4. Biodegradation of ethyl carbamate and urea with Lysinibacillus sphaericus MT33 in Chinese liquor fermentation;Cui K.;Journal of Agricultural and Food Chemistry,2018

5. Ethanol from rice byproduct using amylases secreted by Rhizopus microsporus var. oligosporus. Enzyme partial purification and characterization;de Barros Ranke F. F.;Journal of Environmental Management,2020

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