Aroma characteristics of Moutai-flavour liquor produced withBacillus licheniformisby solid-state fermentation

Transcriptome Profiling of Heat-Resistant Strain Bacillus licheniformis CGMCC3962 Producing Maotai Flavor

(2012) Qun Wu et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Developing New Sacchariferous Starters for Liquor Production Based on Functional Strains Isolated from the Pits of Several Famous Luzhou-flavor Liquor Brewers

(2012) Zheng-Yun Wu et al.   JOURNAL OF THE INSTITUTE OF BREWING

Quantification of volatile compounds in Chinese soy sauce aroma type liquor by stir bar sorptive extraction and gas chromatography-mass spectrometry

(2011) Wenlai Fan et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Characterization of Aroma Compounds in Chinese Rice Wine Qu by Solvent-Assisted Flavor Evaporation and Headspace Solid-Phase Microextraction

(2010) Xinliang Mo et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

The microbiology of alkaline-fermentation of indigenous seeds used as food condiments in Africa and Asia

(2009) Charles Parkouda et al.   CRITICAL REVIEWS IN MICROBIOLOGY

High-yield fermentative preparation of tetramethylpyrazine by Bacillus sp. using an endogenous precursor approach

(2009) Bing-Feng Zhu et al.   JOURNAL OF INDUSTRIAL MICROBIOLOGY & BIOTECHNOLOGY

Analysis and comparison of the bacterial community in fermented grains during the fermentation for two different styles of Chinese liquor

(2008) Hai-Yan Wang et al.   JOURNAL OF INDUSTRIAL MICROBIOLOGY & BIOTECHNOLOGY

Microorganisms in Daqu: a starter culture of Chinese Maotai-flavor liquor

(2008) Chang-lu Wang et al.   WORLD JOURNAL OF MICROBIOLOGY & BIOTECHNOLOGY