Microbial diversity and flavor of Chinese rice wine (Huangjiu): an overview of current research and future prospects

Major Metabolites and Microbial Community of Fermented Black Glutinous Rice Wine With Different Starters

(2020) Li Jiang et al.   Frontiers in Microbiology

Production of low-alcohol Huangjiu with improved acidity and reduced levels of higher alcohols by fermentation with scarless ALD6 overexpression yeast

(2020) Nan Zheng et al.   FOOD CHEMISTRY

Characterization of key aroma compounds in Huangjiu from northern China by sensory-directed flavor analysis

(2020) Juan Wang et al.   FOOD RESEARCH INTERNATIONAL

Combined use of single molecule real-time DNA sequencing technology and culture-dependent methods to analyze the functional microorganisms in inoculated raw wheat Qu

(2020) Shuangping Liu et al.   FOOD RESEARCH INTERNATIONAL

Amino acid and microbial community dynamics during the fermentation of Hong Qu glutinous rice wine

(2020) Zhangcheng Liang et al.   FOOD MICROBIOLOGY

Comparison of microbial communities and amino acid metabolites in different traditional fermentation starters used during the fermentation of Hong Qu glutinous rice wine

(2020) Zhang-Cheng Liang et al.   FOOD RESEARCH INTERNATIONAL

Characterization of key aroma compounds in Chinese rice wine using gas chromatography–mass spectrometry and gas chromatography–olfactometry

(2019) Haiyan Yu et al.   FOOD CHEMISTRY

A metagenomic analysis of the relationship between microorganisms and flavor development in Shaoxing mechanized huangjiu fermentation mashes

(2019) Shuangping Liu et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Wheat Qu and Its Production Technology, Microbiota, Flavor, and Metabolites

(2019) Kaizheng Zhang et al.   JOURNAL OF FOOD SCIENCE

Identification of a Lactic Acid Bacteria to Degrade Biogenic Amines in Chinese Rice Wine and Its Enzymatic Mechanism

(2019) Tianjiao Niu et al.   Foods

Bacterial succession and the dynamics of flavor compounds in the Huangjiu fermented from corn

(2019) Qing Ren et al.   ARCHIVES OF MICROBIOLOGY

Dynamic changes of total acid and bacterial communities during the traditional fermentation of Hong Qu glutinous rice wine

(2019) Zhangcheng Liang et al.   ELECTRONIC JOURNAL OF BIOTECHNOLOGY

Metagenomic analysis reveals the impact of JIUYAO microbial diversity on fermentation and the volatile profile of Shaoxing-jiu

(2019) Chen Chen et al.   FOOD MICROBIOLOGY

The dynamics of volatile compounds and their correlation with the microbial succession during the traditional solid-state fermentation of Gutian Hong Qu glutinous rice wine

(2019) Zhibin Liu et al.   FOOD MICROBIOLOGY

Untargeted and targeted metabolomics strategy for the classification of strong aroma-type baijiu (liquor) according to geographical origin using comprehensive two-dimensional gas chromatography-time-of-flight mass spectrometry

(2019) Xuebo Song et al.   FOOD CHEMISTRY

Comparison study of the volatile profiles and microbial communities of Wuyi Qu and Gutian Qu, two major types of traditional fermentation starters of Hong Qu glutinous rice wine

(2018) Zhibin Liu et al.   FOOD MICROBIOLOGY

Microbial diversity and chemical analysis of the starters used in traditional Chinese sweet rice wine

(2018) Haiying Cai et al.   FOOD MICROBIOLOGY

Adaptive Evolution Relieves Nitrogen Catabolite Repression and Decreases Urea Accumulation in Cultures of the Chinese Rice Wine Yeast Strain Saccharomyces cerevisiae XZ-11

(2018) Weiping Zhang et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Exploring core functional microbiota responsible for the production of volatile flavour during the traditional brewing of Wuyi Hong Qu glutinous rice wine

(2018) Zi-Rui Huang et al.   FOOD MICROBIOLOGY

Selection of an autochthonous yeast starter culture for industrial production of Primitivo “Gioia del Colle” PDO/DOC in Apulia (Southern Italy)

(2018) M. Tufariello et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Microbial communities and volatile metabolites in different traditional fermentation starters used for Hong Qu glutinous rice wine

(2018) Zi-Rui Huang et al.   FOOD RESEARCH INTERNATIONAL

Evaluation of different PCR primers for denaturing gradient gel electrophoresis (DGGE) analysis of fungal community structure in traditional fermentation starters used for Hong Qu glutinous rice wine

(2017) Xu-Cong Lv et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Comparison of oenological property, volatile profile, and sensory characteristic of Chinese rice wine fermented by different starters during brewing

(2017) Yijin Yang et al.   INTERNATIONAL JOURNAL OF FOOD PROPERTIES

Microbiome engineering: Current applications and its future

(2017) Jee Loon Foo et al.   Biotechnology Journal

Characterization of the dominant bacterial communities of traditional fermentation starters for Hong Qu glutinous rice wine by means of MALDI-TOF mass spectrometry fingerprinting, 16S rRNA gene sequencing and species-specific PCRs

(2016) Xu-Cong Lv et al.   FOOD CONTROL

Microbiota associated with the starter cultures and brewing process of traditional Hong Qu glutinous rice wine

(2016) Kwan Hwa Park et al.   FOOD SCIENCE AND BIOTECHNOLOGY

First isolation of Candida metapsilosis in Kuwait, an emerging global opportunistic pathogen

(2016) M. Asadzadeh et al.   JOURNAL DE MYCOLOGIE MEDICALE

Microbial diversity and biochemical characteristics ofBorassus akeassiiwine

(2016) F. Tapsoba et al.   LETTERS IN APPLIED MICROBIOLOGY

Metagenomics analysis of microbial communities associated with a traditional rice wine starter culture (Xaj-pitha) of Assam, India

(2016) Sudipta Sankar Bora et al.   3 Biotech

Metagenomics analysis of microbial communities associated with a traditional rice wine starter culture (Xaj-pitha) of Assam, India

(2016) Sudipta Sankar Bora et al.   3 Biotech

Characterization of activity and microbial diversity of typical types of Daqu for traditional Chinese vinegar

(2015) Pan Li et al.   ANNALS OF MICROBIOLOGY

Characterization of fungal community and dynamics during the traditional brewing of Wuyi Hong Qu glutinous rice wine by means of multiple culture-independent methods

(2015) Xu-Cong Lv et al.   FOOD CONTROL

Microbial community structure and dynamics during the traditional brewing of Fuzhou Hong Qu glutinous rice wine as determined by culture-dependent and culture-independent techniques

(2015) Xu-Cong Lv et al.   FOOD CONTROL

Characterization of Chinese rice wine taste attributes using liquid chromatographic analysis, sensory evaluation, and an electronic tongue

(2015) HaiYan Yu et al.   JOURNAL OF CHROMATOGRAPHY B-ANALYTICAL TECHNOLOGIES IN THE BIOMEDICAL AND LIFE SCIENCES

Bacterial succession and the dynamics of volatile compounds during the fermentation of Chinese rice wine from Shaoxing region

(2015) Shuang Ping Liu et al.   WORLD JOURNAL OF MICROBIOLOGY & BIOTECHNOLOGY

Bacterial community dynamics during the traditional brewing of Wuyi Hong Qu glutinous rice wine as determined by culture-independent methods

(2013) Xu-Cong Lv et al.   FOOD CONTROL

Yeast diversity of traditional alcohol fermentation starters for Hong Qu glutinous rice wine brewing, revealed by culture-dependent and culture-independent methods

(2013) Xu-Cong Lv et al.   FOOD CONTROL

Microbial diversity of traditional fermentation starters for Hong Qu glutinous rice wine as determined by PCR-mediated DGGE

(2012) Xu-Cong Lv et al.   FOOD CONTROL

Characterization of Volatile and Semi-Volatile Compounds in Chinese Rice Wines by Headspace Solid Phase Microextraction Followed by Gas Chromatography-Mass Spectrometry

(2012) Tao Luo et al.   JOURNAL OF THE INSTITUTE OF BREWING