Microbial Diversity in Daqu during Production of Luzhou Flavored Liquor-Reference-Cited by-同舟云学术

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Microbial Diversity in Daqu during Production of Luzhou Flavored Liquor

Published:2017-04 Issue:2 Volume:75 Page:136-144
ISSN:0361-0470
Container-title:Journal of the American Society of Brewing Chemists
language:en
Short-container-title:Journal of the American Society of Brewing Chemists

Author:

Yang Jian-Gang¹²,Dou Xiao¹,Han Pei-Jie³,Bai Feng-Yan³,Zhou Jian¹,Zhang Su-Yi⁴,Qin Hui⁴,Ma Ying-Ying¹

Affiliation:

1. Sichuan University of Science and Engineering, College of Bioengineering, Zigong 643000, China

2. Liquor-Making Biotech and Application of Key Laboratory of Sichuan Province, Zigong 643000, China

3. State Key Laboratory of Mycology (SKLM), Institute of Microbiology, Chinese Academy of Sciences, Beijing 100101, China

4. Luzhou Laojiao Co. Ltd., Luzhou 646000, China

Publisher

Informa UK Limited

Subject

Applied Microbiology and Biotechnology,Food Science,Biotechnology

Link

https://www.tandfonline.com/doi/pdf/10.1094/ASBCJ-2017-2879-01

Reference24 articles.

1. Ribosomal DNA Sequencing for Identification of Aerobic Gram-Positive Rods in the Clinical Laboratory (an 18-Month Evaluation)

2. Biodiversity and systematics of basidiomycetous yeasts as determined by large-subunit rDNA D1/D2 domain sequence analysis.

3. Gene Sequence-Based Criteria for Identification of New Rickettsia Isolates and Description of Rickettsia heilongjiangensis sp. nov

4. How Close Is Close: 16S rRNA Sequence Identity May Not Be Sufficient To Guarantee Species Identity

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1. Unraveling the correlations between microbial communities and metabolic profiles of strong-flavor Jinhui Daqu with different storage periods;Food Microbiology;2024-08

2. Supplementation of Saccharomycopsis fibuligera nucleotides in soybean-based diets enhanced growth, intestinal health, and reduced inflammatory responses of turbot juveniles (Scophthalmus maximus L.);Aquaculture Reports;2024-08

3. Analysis of differences in microorganisms and aroma profiles between normal and off-flavor pit mud in Chinese strong-flavor Baijiu;Journal of Bioscience and Bioengineering;2024-05

4. Analysis of Fungal Diversity, Physicochemical Properties and Volatile Organic Compounds of Strong-Flavor Daqu from Seven Different Areas;Foods;2024-04-20

5. Dynamic changes in microbial communities and flavor during different fermentation stages of proso millet Baijiu, a new product from Shanxi light-flavored Baijiu;Frontiers in Microbiology;2024-01-22

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