Effects of two kinds of Bacillus on flavour formation of Baijiu solid‐state fermentation with pure mixed bacteria

Integrative Metagenomics–Metabolomics for Analyzing the Relationship Between Microorganisms and Non-volatile Profiles of Traditional Xiaoqu

(2021) Chi Zhao et al.   Frontiers in Microbiology

Research Progress on the Profile of Trace Components in Baijiu

(2021) Jiaxin Hong et al.   FOOD REVIEWS INTERNATIONAL

Saccharification and Fermentation of Cellulolytic Agricultural Biomass to Bioethanol using Locally Isolated Aspergillus niger S48 and Kluyveromyces sp. Y2, respectively

(2021) Olumuyiwa Adeyemo et al.   PERIODICA POLYTECHNICA-CHEMICAL ENGINEERING

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

(2021) Youqiang Xu et al.   FOOD CHEMISTRY

Peak-temperature effects of starter culture (Daqu) on microbial community succession and volatile substances in solid-state fermentation (Jiupei) during traditional Chinese special-flavour Baijiu production

(2021) Guiming Fu et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Functional microbial agents enhance ethanol contents and regulate the volatile compounds in Chinese Baijiu

(2021) Lixia Hong et al.   Food Bioscience

Multiple Batches of Fermentation Promote the Formation of Functional Microbiota in Chinese Miscellaneous-Flavor Baijiu Fermentation

(2020) Pulin Liu et al.   Frontiers in Microbiology

Analysis of spatial distribution of bacterial community associated with accumulation of volatile compounds in Jiupei during the brewing of special-flavor liquor

(2020) Kaimin Li et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Protease—A Versatile and Ecofriendly Biocatalyst with Multi-Industrial Applications: An Updated Review

(2020) Muhammad Naveed et al.   CATALYSIS LETTERS

Directional design of a starter to assemble the initial microbial fermentation community of baijiu

(2020) Wenqing Zhang et al.   FOOD RESEARCH INTERNATIONAL

Succession rate of microbial community causes flavor difference in strong-aroma Baijiu making process

(2019) Yuwei Tan et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Manufactural impact of the solid-state saccharification process in rice-flavor baijiu production

(2019) Xuan Yin et al.   JOURNAL OF BIOSCIENCE AND BIOENGINEERING

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

Volatile compounds of Chinese Luzhou flavoured liquor distilled from grains fermented in 100 to 300 year-old cellars

(2019) Ming-yao Wang et al.   JOURNAL OF THE INSTITUTE OF BREWING

Bioturbation effect of fortified Daqu on microbial community and flavor metabolite in Chinese strong-flavor liquor brewing microecosystem

(2019) Guiqiang He et al.   FOOD RESEARCH INTERNATIONAL

Effects of fortification of Daqu with various yeasts on microbial community structure and flavor metabolism

(2019) Weiwei Li et al.   FOOD RESEARCH INTERNATIONAL

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

Characterization of key aroma compounds in Gujinggong Chinese Baijiu by gas chromatography–olfactometry, quantitative measurements, and sensory evaluation

(2018) Dongrui Zhao et al.   FOOD RESEARCH INTERNATIONAL

Research Progress on Flavor Compounds and Microorganisms of Maotai Flavor Baijiu

(2018) Ming‐Yao Wang et al.   JOURNAL OF FOOD SCIENCE

Bacillus licheniformis affects the microbial community and metabolic profile in the spontaneous fermentation of Daqu starter for Chinese liquor making

(2017) Peng Wang et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Source tracking of prokaryotic communities in fermented grain of Chinese strong-flavor liquor

(2017) Xueshan Wang et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Effect of mixed yeast starter on volatile flavor compounds in Chinese rice wine during different brewing stages

(2017) Yijin Yang et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Mystery behind Chinese liquor fermentation

(2017) Guangyuan Jin et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Flavor Profile of Chinese Liquor Is Altered by Interactions of Intrinsic and Extrinsic Microbes

(2015) Qun Wu et al.   APPLIED AND ENVIRONMENTAL MICROBIOLOGY

Effect of yeast species on the terpenoids profile of Chinese light-style liquor

(2015) Qun Wu et al.   FOOD CHEMISTRY

Characterization of the microbial community in three types of fermentation starters used for Chinese liquor production

(2015) Min Gou et al.   JOURNAL OF THE INSTITUTE OF BREWING

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

(2014) Hui Li et al.   ANNALS OF MICROBIOLOGY

Yeast community associated with the solid state fermentation of traditional Chinese Maotai-flavor liquor

(2013) Qun Wu et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

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

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