Exploring the impacts of traditional crafts on microbial community succession in Jiang-flavored Daqu

Bacterial Diversity, Organic Acid, and Flavor Analysis of Dacha and Ercha Fermented Grains of Fen Flavor Baijiu

(2022) Yu’ang Xue et al.   Frontiers in Microbiology

Analysis of Difference in Microbial Community and Physicochemical Indices Between Surface and Central Parts of Chinese Special-Flavor Baijiu Daqu

(2021) Yanru Chen et al.   Frontiers in Microbiology

Microbial composition and dynamic succession during the Daqu production process of Northern Jiang-flavored liquor in China

(2021) Qianer Jiang et al.   3 Biotech

Metagenomics-based insights into the microbial community profiling and flavor development potentiality of Baijiu Daqu and Huangjiu wheat Qu

(2021) Jing Zhang et al.   FOOD RESEARCH INTERNATIONAL

Correlation: Between Autochthonous Microbial Diversity and Volatile Metabolites During the Fermentation of Nongxiang Daqu

(2021) Yuke Deng et al.   Frontiers in Microbiology

Deciphering the Shifts in Microbial Community Diversity From Material Pretreatment to Saccharification Process of Fuyu-Flavor Baijiu

(2021) Jiamu Kang et al.   Frontiers in Microbiology

Understanding the Shifts of Microbial Community and Metabolite Profile From Wheat to Mature Daqu

(2021) Yuandi Zhang et al.   Frontiers in Microbiology

Environmental factors and interactions among microorganisms drive microbial community succession during fermentation of Nongxiangxing daqu

(2021) Shiyuan Ma et al.   BIORESOURCE TECHNOLOGY

Flavor mystery of Chinese traditional fermented baijiu: The great contribution of ester compounds

(2021) Youqiang Xu et al.   FOOD CHEMISTRY

Contrasting the microbial community and metabolic profile of three types of light-flavor Daqu

(2021) Yunan Hu et al.   Food Bioscience

Evaluation of bacterial diversity during fermentation process: a comparison between handmade and machine-made high-temperature Daqu of Maotai-flavor liquor

(2020) Qiancheng Zuo et al.   ANNALS OF MICROBIOLOGY

Citric acid from Aspergillus niger: a comprehensive overview

(2020) Bikash Chandra Behera   CRITICAL REVIEWS IN MICROBIOLOGY

Physicochemical Factors Affecting Microbiota Dynamics During Traditional Solid-State Fermentation of Chinese Strong-Flavor Baijiu

(2020) Tongwei Guan et al.   Frontiers in Microbiology

Comparative Analysis of Physicochemical Properties and Microbial Composition in High-Temperature Daqu With Different Colors

(2020) Ling Deng et al.   Frontiers in Microbiology

Analysis of microbial diversity and functional differences in different types of high‐temperature Daqu

(2020) Yurong Wang et al.   Food Science & Nutrition

Correlation between volatile profiles and microbial communities: A metabonomic approach to study Jiang-flavor liquor Daqu

(2019) Yao Jin et al.   FOOD RESEARCH INTERNATIONAL

Exploring the impacts of raw materials and environments on the microbiota in Chinese Daqu starter

(2019) Hai Du et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Comparison of microbial community and metabolites in spontaneous fermentation of two types Daqu starter for traditional Chinese vinegar production

(2019) Hanlan Tang et al.   JOURNAL OF BIOSCIENCE AND BIOENGINEERING

Deciphering the Composition and Functional Profile of the Microbial Communities in Chinese Moutai Liquor Starters

(2019) Shu-Heng Gan et al.   Frontiers in Microbiology

A Solvent-tolerant Alkaline Lipase from Bacillus sp. DM9K3 and Its Potential Applications in Esterification and Polymer Degradation

(2019) P. Singh et al.   APPLIED BIOCHEMISTRY AND MICROBIOLOGY

Characterisation of physicochemical properties, flavour components and microbial community in Chinese Guojing roasted sesame-like flavour Daqu

(2019) Guangsen Fan et al.   JOURNAL OF THE INSTITUTE OF BREWING

The microbial communities and flavour compounds of Jiangxi yancai, Sichuan paocai and Dongbei suancai: Three major types of traditional Chinese fermented vegetables

(2019) Yangsheng Xiao et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

The Signature Microbiota Drive Rumen Function Shifts in Goat Kids Introduced to Solid Diet Regimes

(2019) Xiaokang Lv et al.   Microorganisms

High throughput sequencing of the bacterial composition and dynamic succession in Daqu for Chinese sesame flavour liquor

(2019) Mowen Xie et al.   JOURNAL OF THE INSTITUTE OF BREWING

The incidence and distribution of ochratoxin A in Daqu , a Chinese traditional fermentation starter

(2017) Wenyou Zhu et al.   FOOD CONTROL

Characteristics of yeast flora in Chinese strong-flavoured liquor fermentation in the Yibin region of China

(2016) Ling You et al.   JOURNAL OF THE INSTITUTE OF BREWING

Environmental Factors Affecting Microbiota Dynamics during Traditional Solid-state Fermentation of Chinese Daqu Starter

(2016) Pan Li et al.   Frontiers in Microbiology

Thermomyces lanuginosus lipase-catalyzed synthesis of natural flavor esters in a continuous flow microreactor

(2016) Ahmad Mohammed Gumel et al.   3 Biotech

Thermomyces lanuginosus lipase-catalyzed synthesis of natural flavor esters in a continuous flow microreactor

(2016) Ahmad Mohammed Gumel et al.   3 Biotech

Determining the probiotic potential of cholesterol-reducing Lactobacillus and Weissella strains isolated from gherkins (fermented cucumber) and south Indian fermented koozh

(2015) Marimuthu Anandharaj et al.   RESEARCH IN MICROBIOLOGY

Bacterial diversity in the central black component of Maotai Daqu and its flavor analysis

(2014) Hui Li et al.   ANNALS OF 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

Monitoring the Ecology of Bacillus During Daqu Incubation, a Fermentation Starter, Using Culture-Dependent and Culture-Independent Methods

(2013) Zheng Yan   JOURNAL OF MICROBIOLOGY AND BIOTECHNOLOGY

Thermoascus aurantiacus is a promising source of enzymes for biomass deconstruction under thermophilic conditions

(2012) Shara D McClendon et al.   Biotechnology for Biofuels

Daqu- A Traditional Chinese Liquor Fermentation Starter

(2012) Xiao-Wei Zheng et al.   JOURNAL OF THE INSTITUTE OF BREWING

To study the influence of different components of fermentable substrates on induction of extracellular α-amylase synthesis by Bacillus subtilis DM-03 in solid-state fermentation and exploration of feasibility for inclusion of α-amylase in laundry detergent formulations

(2008) Ashis K. Mukherjee et al.   BIOCHEMICAL ENGINEERING JOURNAL