Can we control microbiota in spontaneous food fermentation? – Chinese liquor as a case example
出版年份 2021 全文链接
标题
Can we control microbiota in spontaneous food fermentation? – Chinese liquor as a case example
作者
关键词
Fermented food, Flavour compound, Microbiota, Spontaneous fermentation, Chinese liquor
出版物
TRENDS IN FOOD SCIENCE & TECHNOLOGY
Volume 110, Issue -, Pages 321-331
出版商
Elsevier BV
发表日期
2021-02-16
DOI
10.1016/j.tifs.2021.02.011
参考文献
相关参考文献
注意：仅列出部分参考文献，下载原文获取全部文献信息。- Synergistic Effect of Multi-Saccharifying Enzymes on Alcoholic Fermentation for Chinese Baijiu Production
- (2020) Bowen Wang et al. APPLIED AND ENVIRONMENTAL MICROBIOLOGY
- Chinese liquor fermentation: identification of key flavor-producing Lactobacillus by quantitative profiling with indigenous internal standards
- (2020) Rubing Du et al. APPLIED AND ENVIRONMENTAL MICROBIOLOGY
- Perspectives for the microbial production of ethyl acetate
- (2020) Shangjie Zhang et al. APPLIED MICROBIOLOGY AND BIOTECHNOLOGY
- Modeling of industrial-scale anaerobic solid-state fermentation for Chinese liquor production
- (2020) Guangyuan Jin et al. CHEMICAL ENGINEERING JOURNAL
- Genome sequencing and flavor compound biosynthesis pathway analyses of Bacillus licheniformis isolated from Chinese Maotai-flavor liquor-brewing microbiome
- (2020) Fan Yang et al. FOOD BIOTECHNOLOGY
- Temperature-Induced Annual Variation in Microbial Community Changes and Resulting Metabolome Shifts in a Controlled Fermentation System
- (2020) Shilei Wang et al. mSystems
- Recent advances in Baijiu analysis by chromatography based technology–A review
- (2020) Wei Jia et al. FOOD CHEMISTRY
- Increasing 2-furfurylthiol content in Chinese sesame-flavored Baijiu via inoculating the producer of precursor l-cysteine in Baijiu fermentation
- (2020) Ting Shen et al. FOOD RESEARCH INTERNATIONAL
- Water dynamics during solid-state fermentation by Aspergillus oryzae YH6
- (2019) Guangyuan Jin et al. BIORESOURCE TECHNOLOGY
- 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
- Profiling the Clostridia with butyrate-producing potential in the mud of Chinese liquor fermentation cellar
- (2019) Li-Juan Chai et al. INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY
- Enhanced production of ethyl acetate using co-culture of Wickerhamomyces anomalus and Saccharomyces cerevisiae
- (2019) Guangsen Fan et al. JOURNAL OF BIOSCIENCE AND BIOENGINEERING
- Modelling the effect of fermentation temperature and time on starter culture growth, acidification and firmness in made-in-transit yoghurt
- (2019) M.A.R. Nor-Khaizura et al. LWT-FOOD SCIENCE AND TECHNOLOGY
- Polyphasic Characterization of Yeasts and Lactic Acid Bacteria Metabolic Contribution in Semi-Solid Fermentation of Chinese Baijiu (Traditional Fermented Alcoholic Drink): Towards the Design of a Tailored Starter Culture
- (2019) Rufei Ma et al. Microorganisms
- Succession rate of microbial community causes flavor difference in strong-aroma Baijiu making process
- (2019) Yuwei Tan et al. INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY
- Modeling and Regulation of Higher Alcohol Production through the Combined Effects of the C/N Ratio and Microbial Interaction
- (2019) Jian Jiang et al. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
- Common principles and best practices for engineering microbiomes
- (2019) Christopher E. Lawson et al. NATURE REVIEWS MICROBIOLOGY
- An Alkylpyrazine Synthesis Mechanism Involving L-Threonine-3-Dehydrogenase Describes the Production of 2,5-Dimethylpyrazine and 2,3,5-Trimethylpyrazine by Bacillus subtilis
- (2019) Lijie Zhang et al. APPLIED AND ENVIRONMENTAL MICROBIOLOGY
- Exploring the Link Between the Geographical Origin of European Fermented Foods and the Diversity of Their Bacterial Communities: The Case of Fermented Meats
- (2019) Emiel Van Reckem et al. Frontiers in Microbiology
- Detection of Volatile Compounds of Cheese and Their Contribution to the Flavor Profile of Surface-Ripened Cheese
- (2018) Andrea S. Bertuzzi et al. COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY
- Effect of brewing time and temperature on antioxidant capacity and phenols of white tea: Relationship with sensory properties
- (2018) S. Pérez-Burillo et al. FOOD CHEMISTRY
- Mechanistic modelling of the inhibitory effect of pH on microbial growth
- (2018) Simen Akkermans et al. FOOD MICROBIOLOGY
- Investigating on the fermentation behavior of six lactic acid bacteria strains in barley malt wort reveals limitation in key amino acids and buffer capacity
- (2018) Sorelle Dongmo Nsogning et al. FOOD MICROBIOLOGY
- The narrowing down of inoculated communities of coagulase-negative staphylococci in fermented meat models is modulated by temperature and pH
- (2018) Despoina Angeliki Stavropoulou et al. INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY
- Phenotypic and genotypic diversity of Lactobacillus buchneri strains isolated from spoiled, fermented cucumber
- (2018) Katheryne V. Daughtry et al. INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY
- Omics approaches to understand sourdough fermentation processes
- (2018) Stefan Weckx et al. INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY
- Generation of 2-Furfurylthiol by Carbon–Sulfur Lyase from the Baijiu Yeast Saccharomyces cerevisiae G20
- (2018) Musu Zha et al. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
- Effect of Fermentation Processing on the Flavor of Baijiu
- (2018) Huilin Liu et al. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
- Improving flavor metabolism of Saccharomyces cerevisiae by mixed culture with Wickerhamomyces anomalus for Chinese Baijiu making
- (2018) Musu Zha et al. JOURNAL OF BIOSCIENCE AND BIOENGINEERING
- Mutually stimulating interactions between lactic acid bacteria and Saccharomyces cerevisiae in sourdough fermentation
- (2018) Sander Sieuwerts et al. LWT-FOOD SCIENCE AND TECHNOLOGY
- Use of Natural Selection and Evolution to Develop New Starter Cultures for Fermented Foods
- (2018) Eric Johansen Annual Review of Food Science and Technology
- The origin and adaptive evolution of domesticated populations of yeast from Far East Asia
- (2018) Shou-Fu Duan et al. Nature Communications
- Use of a Potential Probiotic, Lactobacillus plantarum L7, for the Preparation of a Rice-Based Fermented Beverage
- (2018) Sib Sankar Giri et al. Frontiers in Microbiology
- Saccharomyces cerevisiae and S. kudriavzevii Synthetic Wine Fermentation Performance Dissected by Predictive Modeling
- (2018) David Henriques et al. Frontiers in Microbiology
- Specific Phenotypic Traits of Starmerella bacillaris Related to Nitrogen Source Consumption and Central Carbon Metabolite Production during Wine Fermentation
- (2018) Vasileios Englezos et al. APPLIED AND ENVIRONMENTAL MICROBIOLOGY
- Temporal and Spatial Distribution of the Acetic Acid Bacterium Communities throughout the Wooden Casks Used for the Fermentation and Maturation of Lambic Beer Underlines Their Functional Role
- (2018) J. De Roos et al. APPLIED AND ENVIRONMENTAL MICROBIOLOGY
- Specific Volumetric Weight-Driven Shift in Microbiota Compositions With Saccharifying Activity Change in Starter for Chinese Baijiu Fermentation
- (2018) Bowen Wang et al. Frontiers in Microbiology
- Integrated culturing, modeling and transcriptomics uncovers complex interactions and emergent behavior in a three-species synthetic gut community
- (2018) Kevin D'hoe et al. eLife
- Prospects for Food Fermentation in South-East Asia, Topics From the Tropical Fermentation and Biotechnology Network at the End of the AsiFood Erasmus+Project
- (2018) Yves Waché et al. Frontiers in Microbiology
- 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
- 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
- Comparative studies on the fermentation performance of autochthonousSaccharomyces cerevisiaestrains in Chinese light-fragrant liquor during solid-state or submerged fermentation
- (2017) Y. Kong et al. JOURNAL OF APPLIED MICROBIOLOGY
- Characterization of Volatile Sulfur Compounds in Moutai Liquors by Headspace Solid-Phase Microextraction Gas Chromatography-Pulsed Flame Photometric Detection and Odor Activity Value
- (2017) Shuang Chen et al. JOURNAL OF FOOD SCIENCE
- Analysis of the mould microbiome and exogenous enzyme production in Moutai-flavor Daqu
- (2017) Xiao-Dan Wang et al. JOURNAL OF THE INSTITUTE OF BREWING
- In situ cultivation of previously uncultivable microorganisms using the ichip
- (2017) Brittany Berdy et al. Nature Protocols
- Mystery behind Chinese liquor fermentation
- (2017) Guangyuan Jin et al. TRENDS IN FOOD SCIENCE & TECHNOLOGY
- Meta-omics insights in the microbial community profiling and functional characterization of fermented foods
- (2017) Gu Chen et al. TRENDS IN FOOD SCIENCE & TECHNOLOGY
- Strain profiling and epidemiology of bacterial species from metagenomic sequencing
- (2017) Davide Albanese et al. Nature Communications
- Unraveling Core Functional Microbiota in Traditional Solid-State Fermentation by High-Throughput Amplicons and Metatranscriptomics Sequencing
- (2017) Zhewei Song et al. Frontiers in Microbiology
- Zygosaccharomyces bailii Is a Potential Producer of Various Flavor Compounds in Chinese Maotai-Flavor Liquor Fermentation
- (2017) Yan Xu et al. Frontiers in Microbiology
- Yeast Creates a Niche for Symbiotic Lactic Acid Bacteria through Nitrogen Overflow
- (2017) Olga Ponomarova et al. Cell Systems
- Exciting strain-level resolution studies of the food microbiome
- (2017) Danilo Ercolini Microbial Biotechnology
- Genome and transcriptome analysis of surfactin biosynthesis in Bacillus amyloliquefaciens MT45
- (2017) Yan Zhi et al. Scientific Reports
- Biocontrol of geosmin-producing Streptomyces spp. by two Bacillus strains from Chinese liquor
- (2016) Yan Zhi et al. INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY
- High-throughput identification of the microbial biodiversity of cocoa bean fermentation by MALDI-TOF MS
- (2016) S. Miescher Schwenninger et al. LETTERS IN APPLIED MICROBIOLOGY
- Yeast Interactions in Inoculated Wine Fermentation
- (2016) Maurizio Ciani et al. Frontiers in Microbiology
- Artisanal food microbiology
- (2016) Arielle J. Johnson Nature Microbiology
- Culture of previously uncultured members of the human gut microbiota by culturomics
- (2016) Jean-Christophe Lagier et al. Nature Microbiology
- Exploring flavour-producing core microbiota in multispecies solid-state fermentation of traditional Chinese vinegar
- (2016) Zong-Min Wang et al. Scientific Reports
- Flavor Profile of Chinese Liquor Is Altered by Interactions of Intrinsic and Extrinsic Microbes
- (2015) Qun Wu et al. APPLIED AND ENVIRONMENTAL MICROBIOLOGY
- Microbiota Dynamics Associated with Environmental Conditions and Potential Roles of Cellulolytic Communities in Traditional Chinese Cereal Starter Solid-State Fermentation
- (2015) Pan Li et al. APPLIED AND ENVIRONMENTAL MICROBIOLOGY
- Genomic and transcriptomic analyses of the Chinese Maotai-flavored liquor yeast MT1 revealed its unique multi-carbon co-utilization
- (2015) Xiaowei Lu et al. BMC GENOMICS
- Effect of yeast species on the terpenoids profile of Chinese light-style liquor
- (2015) Qun Wu et al. FOOD CHEMISTRY
- Regulating yeast flavor metabolism by controlling saccharification reaction rate in simultaneous saccharification and fermentation of Chinese Maotai-flavor liquor
- (2015) Qun Wu et al. INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY
- Identification and Aroma Impact of Volatile Terpenes in Moutai Liquor
- (2015) Li Wang et al. INTERNATIONAL JOURNAL OF FOOD PROPERTIES
- Transcriptional Characteristics Associated with Lichenysin Biosynthesis in Bacillus licheniformis from Chinese Maotai-Flavor Liquor Making
- (2015) Qun Wu et al. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
- Improving flavor metabolism of Saccharomyces cerevisiae by mixed culture with Bacillus licheniformis for Chinese Maotai-flavor liquor making
- (2015) Xing Meng et al. JOURNAL OF INDUSTRIAL MICROBIOLOGY & BIOTECHNOLOGY
- Harnessing the landscape of microbial culture media to predict new organism–media pairings
- (2015) Matthew A. Oberhardt et al. Nature Communications
- Starter Culture Selection for Making Chinese Sesame-Flavored Liquor Based on Microbial Metabolic Activity in Mixed-Culture Fermentation
- (2014) Qun Wu et al. APPLIED AND ENVIRONMENTAL MICROBIOLOGY
- 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
- Cheese Rind Communities Provide Tractable Systems for In Situ and In Vitro Studies of Microbial Diversity
- (2014) Benjamin E. Wolfe et al. CELL
- 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
- Microbiota dynamics related to environmental conditions during the fermentative production of Fen-Daqu, a Chinese industrial fermentation starter
- (2014) Xiao-Wei Zheng et al. INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY
- Lichenysin, a Cyclooctapeptide Occurring in Chinese Liquor Jiannanchun Reduced the Headspace Concentration of Phenolic Off-Flavors via Hydrogen-Bond Interactions
- (2014) Rong Zhang et al. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
- Isolation and identification of a blackAspergillusstrain and the effect of its novel protease on the aroma ofMoutai-flavouredliquor
- (2014) Yongguang Huang et al. JOURNAL OF THE INSTITUTE OF BREWING
- Characterization of the microbial community in different types of Daqu samples as revealed by 16S rRNA and 26S rRNA gene clone libraries
- (2014) Xiao-Wei Zheng et al. WORLD JOURNAL OF MICROBIOLOGY & BIOTECHNOLOGY
- Koji – where East meets West in fermentation
- (2013) Yang Zhu et al. BIOTECHNOLOGY ADVANCES
- Aroma characteristics of Moutai-flavour liquor produced withBacillus licheniformisby solid-state fermentation
- (2013) R. Zhang et al. LETTERS IN APPLIED MICROBIOLOGY
- PNAS Plus: From the Cover: Microbial biogeography of wine grapes is conditioned by cultivar, vintage, and climate
- (2013) N. A. Bokulich et al. PROCEEDINGS OF THE NATIONAL ACADEMY OF SCIENCES OF THE UNITED STATES OF AMERICA
- Transcriptome Profiling of Heat-Resistant Strain Bacillus licheniformis CGMCC3962 Producing Maotai Flavor
- (2012) Qun Wu et al. JOURNAL OF AGRICULTURAL AND 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
- Novel minor lipase from Rhizopus chinensis during solid-state fermentation: Biochemical characterization and its esterification potential for ester synthesis
- (2009) Shu Yang Sun et al. BIORESOURCE TECHNOLOGY
Discover Peeref hubs
Discuss science. Find collaborators. Network.
Join a conversationCreate your own webinar
Interested in hosting your own webinar? Check the schedule and propose your idea to the Peeref Content Team.
Create Now