Multiple Batches of Fermentation Promote the Formation of Functional Microbiota in Chinese Miscellaneous-Flavor Baijiu Fermentation
Published 2020 View Full Article
- Home
- Publications
- Publication Search
- Publication Details
Title
Multiple Batches of Fermentation Promote the Formation of Functional Microbiota in Chinese Miscellaneous-Flavor Baijiu Fermentation
Authors
Keywords
-
Journal
Frontiers in Microbiology
Volume 11, Issue -, Pages -
Publisher
Frontiers Media SA
Online
2020-01-31
DOI
10.3389/fmicb.2020.00075
References
Ask authors/readers for more resources
Related references
Note: Only part of the references are listed.- Pre-fermentation with lactic acid bacteria in sour beer production
- (2019) Anna Dysvik et al. JOURNAL OF THE INSTITUTE OF BREWING
- Use of non-Saccharomyces in single-culture, mixed and sequential fermentation to improve red wine quality
- (2017) Juan Manuel Del Fresno et al. EUROPEAN FOOD RESEARCH AND TECHNOLOGY
- Effect of bioaugmented inoculation on microbiota dynamics during solid-state fermentation of Daqu starter using autochthonous of Bacillus , Pediococcus , Wickerhamomyces and Saccharomycopsis
- (2017) Pan Li et al. FOOD MICROBIOLOGY
- Advances in the genomics and metabolomics of dairy lactobacilli: A review
- (2017) Ewelina Stefanovic et al. FOOD MICROBIOLOGY
- Identification of microbial communities, with a focus on foodborne pathogens, during kimchi manufacturing process using culture-independent and -dependent analyses
- (2017) Hae-Won Lee et al. LWT-FOOD SCIENCE AND TECHNOLOGY
- Dynamic diversification of bacterial functional groups in the Baiyunbian liquor stacking fermentation process
- (2016) Hui Li et al. ANNALS OF MICROBIOLOGY
- Simultaneous inoculation of yeasts and lactic acid bacteria: Effects on fermentation dynamics and chemical composition of Negroamaro wine
- (2016) Mariana Tristezza et al. LWT-FOOD SCIENCE AND TECHNOLOGY
- Improvement of flavour compound synthesis in a mixed culture system at high temperature by solid-state fermentation
- (2015) Y. W. Leng et al. JOURNAL OF THE INSTITUTE OF BREWING
- In SituAnalysis of Metabolic Characteristics Reveals the Key Yeast in the Spontaneous and Solid-State Fermentation Process of Chinese Light-Style Liquor
- (2014) Yu Kong et al. APPLIED AND ENVIRONMENTAL MICROBIOLOGY
- Filamentous fungal diversity and community structure associated with the solid state fermentation of Chinese Maotai-flavor liquor
- (2014) Bi Chen et al. INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY
- Secretome analysis of the thermophilic xylanase hyper-producer Thermomyces lanuginosus SSBP cultivated on corn cobs
- (2014) A. M. Winger et al. JOURNAL OF INDUSTRIAL MICROBIOLOGY & BIOTECHNOLOGY
- PCR-DGGE Analysis of the Microbial Communities in Three Different Chinese ��Baiyunbian�� Liquor Fermentation Starters
- (2014) Xiaomao Xiong et al. JOURNAL OF MICROBIOLOGY AND BIOTECHNOLOGY
- Application of Vis/NIR Spectroscopy for Chinese Liquor Discrimination
- (2013) Zhao Li et al. Food Analytical Methods
- Yeast community associated with the solid state fermentation of traditional Chinese Maotai-flavor liquor
- (2013) Qun Wu et al. INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY
- Enhanced ethyl caproate production of Chinese liquor yeast by overexpressing EHT1 with deleted FAA1
- (2013) Yefu Chen et al. JOURNAL OF INDUSTRIAL MICROBIOLOGY & BIOTECHNOLOGY
- Towards a unified paradigm for sequence-based identification of fungi
- (2013) Urmas Kõljalg et al. MOLECULAR ECOLOGY
- Patagonian red wines: selection of Lactobacillus plantarum isolates as potential starter cultures for malolactic fermentation
- (2013) Bárbara Mercedes Bravo-Ferrada et al. WORLD JOURNAL OF MICROBIOLOGY & BIOTECHNOLOGY
- Thermoascus aurantiacus is a promising source of enzymes for biomass deconstruction under thermophilic conditions
- (2012) Shara D McClendon et al. Biotechnology for Biofuels
- Improving traditional fermented beverages: How to evolve from spontaneous to directed fermentation
- (2012) José Luis Navarrete-Bolaños ENGINEERING IN LIFE SCIENCES
- Influence of nitrogen supply on the production of higher alcohols/esters and expression of flavour-related genes in cachaça fermentation
- (2012) Esteban Espinosa Vidal et al. FOOD CHEMISTRY
- Diversity of yeast species during fermentative process contributing to Chinese Maotai-flavour liquor making
- (2012) Q. Wu et al. LETTERS IN APPLIED MICROBIOLOGY
- Determination of microbial diversity in Daqu, a fermentation starter culture of Maotai liquor, using nested PCR-denaturing gradient gel electrophoresis
- (2012) Liu Xiu et al. WORLD JOURNAL OF MICROBIOLOGY & BIOTECHNOLOGY
- Bacterial and fungal diversity in the traditional Chinese liquor fermentation process
- (2011) Xiao-Ran Li et al. INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY
- QIIME allows analysis of high-throughput community sequencing data
- (2010) J Gregory Caporaso et al. NATURE METHODS
- Combination of newly developed high quality Fuqu with traditional Daqu for Luzhou-flavor liquor brewing
- (2009) Wen-Xue Zhang et al. WORLD JOURNAL OF MICROBIOLOGY & BIOTECHNOLOGY
- The Ribosomal Database Project: improved alignments and new tools for rRNA analysis
- (2008) J. R. Cole et al. NUCLEIC ACIDS RESEARCH
Find Funding. Review Successful Grants.
Explore over 25,000 new funding opportunities and over 6,000,000 successful grants.
ExploreAsk a Question. Answer a Question.
Quickly pose questions to the entire community. Debate answers and get clarity on the most important issues facing researchers.
Get Started