☆ 4.6 Review

Chinese Baijiu: The Perfect Works of Microorganisms

FRONTIERS IN MICROBIOLOGY (2022)

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Article Agriculture, Multidisciplinary

Reconstitution of the Flavor Signature of Laobaigan-Type Baijiu Based on the Natural Concentrations of Its Odor-Active Compounds and Nonvolatile Organic Acids

Guangnan Wang et al.

Summary: This study analyzed the nonvolatile organic acids (NVOAs) and odorants associated with the Laobaigan flavor type of Baijiu. It was found for the first time that NVOAs have effects on the volatiles in Baijiu, influencing the overall flavor and intensity of certain aroma qualities. The reconstitution of odor-active volatiles and NVOAs showed a closer similarity to the original Baijiu sample compared to samples containing only odor-active volatiles, with alcoholic and sweety flavors reduced and other flavors amplified.

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2022)

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Article Biotechnology & Applied Microbiology

Effects of ultra-long fermentation time on the microbial community and flavor components of light-flavor Xiaoqu Baijiu based on fermentation tanks

Jie Tang et al.

Summary: This study analyzed the changes in microbial community structures and flavor components in fermented grains of light-flavor Xiaoqu Baijiu using high-throughput sequencing and other analytical methods. The results showed that Lactobacillus played a significant role in long fermentation and influenced the abundance of flavor components. Factors such as fermentation time, starch content, and acidity also had an impact on the microbial community.

WORLD JOURNAL OF MICROBIOLOGY & BIOTECHNOLOGY (2022)

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Article Microbiology

Characterization of an Aspergillus niger for Efficient Fatty Acid Ethyl Ester Synthesis in Aqueous Phase and the Molecular Mechanism

Youqiang Xu et al.

Summary: This study discovered that Aspergillus niger can efficiently synthesize short- and medium-chain fatty acid ethyl esters, identified key enzymes, and analyzed basic enzymatic properties.

FRONTIERS IN MICROBIOLOGY (2022)

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Article Food Science & Technology

HS-SPME Combined with GC-MS/O to Analyze the Flavor of Strong Aroma Baijiu Daqu

Zhe Wang et al.

Summary: In this study, HS-SPME combined with GC-MS/O was used to analyze the volatile flavor components and aroma active substances in Strong aroma baijiu Daqu. A total of 139 compounds and 43 aroma compounds were identified, and 18 compounds were found to make significant contributions to the overall aroma of Daqu.

FOODS (2022)

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Article Chemistry, Applied

Characterisation of key odorants causing honey aroma in Feng-flavour Baijiu during the 17-year ageing process by multivariate analysis combined with foodomics

Wei Jia et al.

Summary: The study revealed that the long-term interaction between Baijiu and storage containers is the main origin of honey aroma in Feng-flavour Baijiu, with acids, alcohols, aldehydes, and ketones contributing to fruity, floral, sweet, and nutty characteristics.

FOOD CHEMISTRY (2022)

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Article Food Science & Technology

Spatial heterogeneity of the microbiome and metabolome profiles of high-temperature Daqu in the same workshop

Wei Shi et al.

Summary: High-temperature Daqu plays a crucial role in Baijiu production, and different types of Daqu exhibit distinct enzyme activity, volatile metabolites, and microbiota characteristics. Bacterial and fungal assembly processes, network relationships, and species interactions have an impact on the characteristics of Daqu.

FOOD RESEARCH INTERNATIONAL (2022)

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Article Food Science & Technology

Initial fungal diversity impacts flavor compounds formation in the spontaneous fermentation of Chinese liquor

Xueao Ji et al.

Summary: This study reveals the effect of initial microbial diversity on final metabolic diversity in Chinese sesame flavor-type liquor fermentation. Through experiments and simulated fermentation, it was found that initial fungal diversity positively impacts fungal succession, metabolic succession, and metabolic diversity.

FOOD RESEARCH INTERNATIONAL (2022)

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Review Food Science & Technology

Research trends in Jiang-flavor baijiu fermentation: From fermentation microecology to environmental ecology

Li Wang

Summary: This paper reviews recent developments in the investigation of the diversity, stability, and metabolism of the Jiang-flavor baijiu microbial community. It proposes the importance of protecting the ecology of the production environment and discusses current research challenges.

JOURNAL OF FOOD SCIENCE (2022)

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Article Chemistry, Applied

Molecular mechanism of Mare Nectaris and magnetic field on the formation of ethyl carbamate during 19 years aging of Feng-flavor Baijiu

Wei Jia et al.

Summary: This study used UHPLC-Q-Orbitrap technology to investigate the variation of EC and the influence of magnetic field in "Mare Nectaris". The results showed that EC significantly decreased in the storage stage of 3-9 years and remained stable at 12.4μg/L after 10 years of aging. Arginine succinate synthase and urease were identified as vital factors for EC decomposition. The degradation effect of EC in 250 mT magnetic field was similar to that in Baijiu stored in "Mare Nectaris" for 8 years, indicating that the magnetic field accelerated the aging process and created a favorable environment for the decomposition of EC and urea.

FOOD CHEMISTRY (2022)

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Article Food Science & Technology

被撤回的出版物: Unraveling the composition and succession of microbial community and its relationship to flavor substances during Xin-flavor baijiu brewing (Retracted article. See vol. 387, 2023)

Weiwei Dong et al.

Summary: Through high-throughput sequencing, this study identified the succession of microbial communities at different stages of baijiu production, as well as their relationship with physiochemical factors and flavor substances. Moisture, ethanol, and acidity were identified as key factors affecting microbial succession, with three yeasts and bacteria changes during fermentation closely related to the formation of flavor substances.

INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY (2022)

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Article Food Science & Technology

Effect of Pichia on shaping the fermentation microbial community of sauce-flavor Baijiu

Hongxia Zhang et al.

Summary: This study found that environmental microbiota play a significant role in the assembly of microbial community and the quality of fermentation products in sauce-flavor Baijiu. The results showed that certain microbes, especially Pichia, are crucial during the enrichment fermentation phase, influencing the dynamic of microbial community.

INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY (2021)

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Article Food Science & Technology

Mannitol and erythritol reduce the ethanol yield during Chinese Baijiu production

Junlin Wei et al.

Summary: Chinese Baijiu is prepared using multiple microbial strains and complex metabolites through simultaneous saccharification and fermentation. Filamentous fungi and Bacillus strains were found to produce polyols that inhibit ethanol production during Baijiu fermentation. Further research on the impact of polyols on Baijiu production is recommended.

INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY (2021)

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Article Chemistry, Applied

Vintage analysis of Chinese Baijiu by GC and 1H NMR combined with multivariable analysis

Yicong Li et al.

Summary: This study utilized NMR and GC analysis combined with multivariate statistical analysis to establish a model for validating the vintage authenticity of Chinese Baijiu, providing important evidence for distinguishing actual storage vintages.

FOOD CHEMISTRY (2021)

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Article Food Science & Technology

Untargeted foodomics reveals molecular mechanism of magnetic field effect on Feng-flavor Baijiu ageing

Wei Jia et al.

Summary: The study investigated the impact of inhomogeneous alternating magnetic field on ageing of Baijiu using foodomics and UHPLC-Q-Orbitrap, revealing that magnetic field treatment can be considered as an optimized ageing means for Baijiu.

FOOD RESEARCH INTERNATIONAL (2021)

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Article Microbiology

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

Yanru Chen et al.

Summary: The study found that there is a complex microbial diversity in the special-flavor Baijiu Daqu, with significant differences in the microbial distribution and communities between different parts. This has important implications for the brewing process and quality of special-flavor Baijiu.

FRONTIERS IN MICROBIOLOGY (2021)

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Article Chemistry, Applied

Discovery and development of a novel short-chain fatty acid ester synthetic biocatalyst under aqueous phase from Monascus purpureus isolated from Baijiu

Youqiang Xu et al.

Summary: This study identified a novel enzyme from Monascus purpureus that can synthesize short-chain fatty acid esters in aqueous phase, with ethyl octanoate achieving the highest conversion ratio of 93.7%. By deleting the lid domain of the enzyme, various esters were successfully synthesized. The findings provide insight into the molecular basis of ester synthesis by M. purpureus and may have implications for its application in the food industry.

FOOD CHEMISTRY (2021)

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Article Biochemistry & Molecular Biology

Optimization and Validation of a Headspace Solid-Phase Microextraction with Comprehensive Two-Dimensional Gas Chromatography Time-of-Flight Mass Spectrometric Detection for Quantification of Trace Aroma Compounds in Chinese Liquor (Baijiu)

Xiaoqing Mu et al.

Summary: The research developed an optimized HS-SPME-GCxGC-TOFMS method for the quantitation of a large number of trace compounds in Baijiu. This method demonstrated high recovery, good repeatability, high linearity, and lower detection limits compared to reported methods, and was successfully applied to analyze volatile compounds in different types of Baijiu. The developed method is a valid and accurate procedure for the simultaneous determination of different types of trace compounds in Baijiu, and can improve the analysis of other samples with complex matrices.

MOLECULES (2021)

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Article Food Science & Technology

Quantitative Analysis of Pyrazines and Their Perceptual Interactions in Soy Sauce Aroma Type Baijiu

Yan Yan et al.

Summary: Pyrazines play an important role in the roasted aroma of soy sauce aroma type Baijiu, particularly sub-threshold pyrazines. The study analyzed 16 pyrazines and found that they have a synergistic effect on the perception of roasted aroma in Baijiu. Despite their sub-threshold concentrations, the presence of various pyrazines in Baijiu samples still had a detectable impact.

FOODS (2021)

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Article Microbiology

The Fungal Communities and Flavor Profiles in Different Types of High-Temperature Daqu as Revealed by High-Throughput Sequencing and Electronic Senses

Wenchao Cai et al.

Summary: The study found significant differences in fungal diversity, taste, and aroma profiles among white, black, and yellow high-temperature Daqu. The fungal communities showed a strong correlation with taste but not with aroma, with different types of Daqu exhibiting distinct features and chemical compositions. The taste of Daqu is mainly influenced by fungi, while the aroma is mainly impacted by dominant fungal genera.

FRONTIERS IN MICROBIOLOGY (2021)

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Article Food Science & Technology

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

Yunan Hu et al.

Summary: This study compared the microbial communities and metabolites in three types of Daqu (HH, HX, QC) used in light-flavor Baijiu fermentation, revealing Lactobacillus and Weissella as dominant bacteria, and Pichia and Saccharomycopsis as dominant fungi. Ethanol, glucose, proline, and lactate were identified as the most abundant metabolites, and metabolic pathways such as amino acid metabolism, energy metabolism, and lipid metabolism were highlighted. Correlation analysis showed relationships between specific microbes and metabolites, shedding light on the manual temperature control techniques for Daqu microbiome formation.

FOOD BIOSCIENCE (2021)

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Article Food Science & Technology

Exploring the Mystery of the Sweetness of Baijiu by Sensory Evaluation, Compositional Analysis and Multivariate Data Analysis

Yulu Sun et al.

Summary: This study identified the main contributors to Baijiu sweetness through sensomics and flavoromics, pinpointing 43 volatile compounds and confirming 14 potential contributors. Ethyl hexanoate, hexyl hexanoate and ethyl 3-methylbutanoate were found to be the major compounds influencing Baijiu sweetness, highlighting the significant role of volatile compounds in sweetness perception and potential for future flavor modification in various foods and beverages.

FOODS (2021)

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Article Agriculture, Multidisciplinary

Analysis of microbial community, physiochemical indices, and volatile compounds of Chinese te-flavor baijiu daqu produced in different seasons

Gui-Ming Fu et al.

Summary: The study found that different production seasons have significant effects on microbial communities, physicochemical indices, and volatile compounds in Chinese te-flavor baijiu (CTF) daqu. Daqu produced in September showed the highest esterification and liquefaction abilities, as well as the highest alcohol content among different production seasons.

JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE (2021)

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Article Microbiology

Characteristics of the Microbial Community in the Production of Chinese Rice-Flavor Baijiu and Comparisons With the Microflora of Other Flavors of Baijiu

Yuanliang Hu et al.

Summary: Rice-flavor baijiu is one of the four basic flavor types of Chinese baijiu, and microbial composition plays a key role in its classification. High-throughput sequencing technology was used to study the changes in microbial community during the production of rice-flavor baijiu, showing that bacteria diversity was higher than fungi. Core bacteria included Lactobacillus, while core fungi were Saccharomyces and Rhizopus. Temperature and acid content were the main physicochemical factors affecting microbial composition.

FRONTIERS IN MICROBIOLOGY (2021)

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Article Microbiology

Microbial Community Succession and Its Environment Driving Factors During Initial Fermentation of Maotai-Flavor Baijiu

Fei Hao et al.

Summary: This study utilized high-throughput sequencing to analyze the microbial composition and evolution process of microbial community structure in the initial fermentation of Maotai-flavor Baijiu. The results revealed the diversity changes of microorganisms in different fermentation processes and investigated the impact of environmental factors on microbial succession.

FRONTIERS IN MICROBIOLOGY (2021)

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Article Food Science & Technology

Age Discrimination of Chinese Baijiu Based on Midinfrared Spectroscopy and Chemometrics

Shiqi Hu et al.

Summary: Baijiu, a traditional Chinese liquor, is influenced by storage time. Through spectroscopy and chemometrics, different storage times of Baijiu samples can be accurately distinguished. The study found that the substances in Baijiu change differently during aging, and with the introduction of pretreatment methods and analysis techniques, the age of Baijiu can be effectively identified.

JOURNAL OF FOOD QUALITY (2021)

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Article Microbiology

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

Jiamu Kang et al.

Summary: This study focused on the changes in microbial community diversity during the production of fuyu-flavor baijiu, revealing the predominance of specific bacterial and fungal genera during the pretreatment and saccharification stages. Through various methods, multiple microbial genera were isolated, and the potential for controlling microbial community structure was demonstrated through the analysis of microbial functional profiles.

FRONTIERS IN MICROBIOLOGY (2021)

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Article Food Science & Technology

Silage Fermentation on Sweet Sorghum Whole Plant for Fen-Flavor Baijiu

Hongshen Li et al.

Summary: The study focused on enhancing the flavor compounds in ethanol production from sweet sorghum stalks by utilizing proteins, fats, and tannins from the clusters and leaves. The anaerobic fermentation process with Saccharomyces cerevisiae was used to improve the flavor, resulting in a Fen-flavor Baijiu that meets the Chinese national standard for sale.

FOODS (2021)

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Article Biotechnology & Applied Microbiology

Microbial community changes during the mechanized production of light aroma Xiaoqu baijiu

Yuanliang Hu et al.

Summary: The microbial community undergoes significant changes during the brewing process of Chinese baijiu, with multi-microorganisms mixed fermentation being its main characteristic. The core microbes are lactic acid bacteria and Acetobacter pasteurianus, with Lactobacillus dominating in the later stages. Fungi like Saccharomyces cerevisiae and Wickerhamomyces anomalus are the dominant species in the process, accounting for a significant portion of the microbial composition.

BIOTECHNOLOGY & BIOTECHNOLOGICAL EQUIPMENT (2021)

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Article Biotechnology & Applied Microbiology

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

Xuan Yin et al.

JOURNAL OF BIOSCIENCE AND BIOENGINEERING (2020)

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Article Food Science & Technology

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

Ming-yao Wang et al.

JOURNAL OF THE INSTITUTE OF BREWING (2020)

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Article Biotechnology & Applied Microbiology

Synergistic Effect of Multiple Saccharifying Enzymes on Alcoholic Fermentation for Chinese Baijiu Production

Bowen Wang et al.

APPLIED AND ENVIRONMENTAL MICROBIOLOGY (2020)

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Characterisation and comparison of the microflora of traditional and pure culture xiaoqu during the baijiu liquor brewing process

Weiwei Dong et al.

JOURNAL OF THE INSTITUTE OF BREWING (2020)

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Article Food Science & Technology

Determination of volatile compounds in Baijiu using simultaneous chromatographic analysis on two columns

Xi He et al.

JOURNAL OF THE INSTITUTE OF BREWING (2020)

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Review Food Science & Technology

Dynamic balancing of intestinal short-chain fatty acids: The crucial role of bacterial metabolism

Youqiang Xu et al.

TRENDS IN FOOD SCIENCE & TECHNOLOGY (2020)

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

Pulin Liu et al.

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Diversity of lactic acid bacteria in Moutai-flavor liquor fermentation process

Yaoling Wu et al.

FOOD BIOTECHNOLOGY (2020)

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Article Chemistry, Applied

Foodomics analysis of natural aging and gamma irradiation maturation in Chinese distilled Baijiu by UPLC-Orbitrap-MS/MS

Wei Jia et al.

FOOD CHEMISTRY (2020)

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Microbial Diversity and Physicochemical Characteristics of the Maotai-Flavored Liquor Fermentation Process

Yijie Dai et al.

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

Qiancheng Zuo et al.

ANNALS OF MICROBIOLOGY (2020)

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Quantitation of pyrazines in Baijiu and during production process by a rapid and sensitive direct injection UPLC-MS/MS approach

Yan Yan et al.

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Characterization of Microbial Diversity and Community Structure in Fermentation Pit Mud of Different Ages for Production of Strong-Aroma Baijiu

Xu-Jia Wang et al.

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Exploring the diversity and role of microbiota during material pretreatment of light -flavor Baijiu

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Functional microbiota in Chinese traditional Baijiu and Mijiu Qu (starters): A review

Hafiz Arbab Sakandar et al.

FOOD RESEARCH INTERNATIONAL (2020)

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

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Profiling of Fungal Diversity and Fermentative Yeasts in Traditional ChineseXiaoqu

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Composition and Metabolic Functions of the Microbiome in Fermented Grain during Light-Flavor Baijiu Fermentation

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Increasing 2-furfurylthiol content in Chinese sesame-flavored Baijiu via inoculating the producer of precursor L-cysteine in Baijiu fermentation

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Increasing Yield of 2,3,5,6-Tetramethylpyrazine in Baijiu Through Saccharomyces cerevisiae Metabolic Engineering

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Application of Wickerhamomyces anomalus in Simulated Solid-State Fermentation for Baijiu Production: Changes of Microbial Community Structure and Flavor Metabolism

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Characterization of Flavor Compounds in Rice-flavor baijiu, a Traditional Chinese Distilled Liquor, Compared with Japanese Distilled Liquors, awamori and kome-shochu

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Effects of Saccharomycopsis fibuligera and Saccharomyces cerevisiae inoculation on small fermentation starters in Sichuan-style Xiaoqu liquor

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Yang Wei et al.

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Unraveling the chemosensory characteristics of strong-aroma type Baijiu from different regions using comprehensive two-dimensional gas chromatography-time-of-flight mass spectrometry and descriptive sensory analysis

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Roles of aging in the production of light-flavored Daqu

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Article Biotechnology & Applied Microbiology

Construction of Synthetic Microbiota for Reproducible Flavor Compound Metabolism in Chinese Light-Aroma-Type Liquor Produced by Solid-State Fermentation

Shilei Wang et al.

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Article Biochemistry & Molecular Biology

Solid-state fermented Chinese alcoholic beverage (baijiu) and ethanol resulted in distinct metabolic and microbiome responses

Cheng Fang et al.

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

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Enhancing Medium-Chain Fatty Acid Ethyl Ester Production During Beer Fermentation Through EEB1 and ETR1 Overexpression in Saccharomyces pastorianus

Hua Yin et al.

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Characterizing Relationship of Microbial Diversity and Metabolite in Sichuan Xiaoqu

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Analysis of Sildenafil in Liquor and Health Wine Using Surface Enhanced Raman Spectroscopy

Shupei Xiao et al.

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Article Chemistry, Applied

Characterization of key aroma compounds in Laobaigan Chinese Baijiu by GCxGC-TOF/MS and means of molecular sensory science

Qian Fan et al.

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Characterisation of volatile compounds in Maotai flavour liquor during fermentation and distillation

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Alteration of microbial community for improving flavor character of Daqu by inoculation with Bacillus velezensis and Bacillus subtilis

Guiqiang He et al.

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Structural characterization of a tetrapeptide from Sesame flavor-type Baijiu and its interactions with aroma compounds

Mingquan Huang et al.

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Research Progress on Flavor Compounds and Microorganisms of Maotai Flavor Baijiu

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Microbial succession and metabolite changes during the fermentation of Chinese light aroma-style liquor

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Joint direct injection and GC-MS chemometric approach for chemical profile and sulfur compounds of sesame-flavor Chinese Baijiu (Chinese liquor)

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

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Environmental Microbiota Drives Microbial Succession and Metabolic Profiles during Chinese Liquor Fermentation

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Characterization of aroma-active compounds in three Chinese Moutai liquors by gas chromatography-olfactometry, gas chromatography-mass spectrometry and sensory evaluation

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Characterization of the key aroma compounds in different light aroma type Chinese liquors by GC-olfactometry, GC-FPD, quantitative measurements, and aroma recombination

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Deep sequencing reveals high bacterial diversity and phylogenetic novelty in pit mud from Luzhou Laojiao cellars for Chinese strong-flavor Baijiu

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Article Food Science & Technology

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

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INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY (2017)

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Article Food Science & Technology

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

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INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY (2017)

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Article Food Science & Technology

Bacterial diversity of Moutai-flavour Daqu based on high-throughput sequencing method

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JOURNAL OF THE INSTITUTE OF BREWING (2017)

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Screening of Bacillus strains from Luzhou-flavor liquor making for high-yield ethyl hexanoate and low-yield propanol

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Unraveling Core Functional Microbiota in Traditional Solid-State Fermentation by High-Throughput Amplicons and Metatranscriptomics Sequencing

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FRONTIERS IN MICROBIOLOGY (2017)

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Article Biotechnology & Applied Microbiology

The functional potential and active populations of the pit mud microbiome for the production of Chinese strong-flavour liquor

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MICROBIAL BIOTECHNOLOGY (2017)

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Article Multidisciplinary Sciences

Characterization of Chinese liquor aroma components during aging process and liquor age discrimination using gas chromatography combined with multivariable statistics

M. L. Xu et al.

SCIENTIFIC REPORTS (2017)

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Dynamic diversification of bacterial functional groups in the Baiyunbian liquor stacking fermentation process

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ANNALS OF MICROBIOLOGY (2016)

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Article Biotechnology & Applied Microbiology

Relationships among house, rind and core microbiotas during manufacture of traditional Italian cheeses at the same dairy plant

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FOOD MICROBIOLOGY (2016)

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Article Food Science & Technology

Identification and quantification of the caproic acid-producing bacterium Clostridium kluyveri in the fermentation of pit mud used for Chinese strong-aroma type liquor production

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INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY (2015)

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Article Food Science & Technology

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

Min Gou et al.

JOURNAL OF THE INSTITUTE OF BREWING (2015)

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Article Food Science & Technology

Bacterial communities during the process of high-temperature Daqu production of roasted sesame-like flavour liquor

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JOURNAL OF THE INSTITUTE OF BREWING (2015)

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Article Food Science & Technology

Dynamic changes in the bacterial community in Moutai liquor fermentation process characterized by deep sequencing

Li Wang et al.

JOURNAL OF THE INSTITUTE OF BREWING (2015)

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Article Biotechnology & Applied Microbiology

In Situ Analysis of Metabolic Characteristics Reveals the Key Yeast in the Spontaneous and Solid-State Fermentation Process of Chinese Light-Style Liquor

Yu Kong et al.

APPLIED AND ENVIRONMENTAL MICROBIOLOGY (2014)

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Article Food Science & Technology

Application of Vis/NIR Spectroscopy for Chinese Liquor Discrimination

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FOOD ANALYTICAL METHODS (2014)

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Filamentous fungal diversity and community structure associated with the solid state fermentation of Chinese Maotai-flavor liquor

Bi Chen et al.

INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY (2014)

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Article Food Science & Technology

Microbiota dynamics related to environmental conditions during the fermentative production of Fen-Daqu, a Chinese industrial fermentation starter

Xiao-Wei Zheng et al.

INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY (2014)

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Article Biotechnology & Applied Microbiology

Enhanced ethyl caproate production of Chinese liquor yeast by overexpressing EHT1 with deleted FAA1

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JOURNAL OF INDUSTRIAL MICROBIOLOGY & BIOTECHNOLOGY (2014)

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PCR-DGGE Analysis of the Microbial Communities in Three Different Chinese Baiyunbian Liquor Fermentation Starters

Xiaomao Xiong et al.

JOURNAL OF MICROBIOLOGY AND BIOTECHNOLOGY (2014)

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Article Food Science & Technology

Characterization of microbial communities in strong aromatic liquor fermentation pit muds of different ages assessed by combined DGGE and PLFA analyses

Jia Zheng et al.

FOOD RESEARCH INTERNATIONAL (2013)

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Article Biotechnology & Applied Microbiology

Aroma characteristics of Moutai-flavour liquor produced with Bacillus licheniformis by solid-state fermentation

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Optimization for Rice Koji Preparation Using Aspergillus oryzae CJCM-4 Isolated from a Korean Traditional Meju

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Article Biotechnology & Applied Microbiology

Determination of microbial diversity in Daqu, a fermentation starter culture of Maotai liquor, using nested PCR-denaturing gradient gel electrophoresis

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WORLD JOURNAL OF MICROBIOLOGY & BIOTECHNOLOGY (2012)

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Assessment of the Aroma Impact of Major Odor-Active Thiols in Pan-Roasted White Sesame Seeds by Calculation of Odor Activity Values

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JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2011)

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Quantification of volatile compounds in Chinese soy sauce aroma type liquor by stir bar sorptive extraction and gas chromatography-mass spectrometry

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JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE (2011)

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Article Biotechnology & Applied Microbiology

Characterization and comparison of microbial community of different typical Chinese liquor Daqus by PCR-DGGE

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Identification of Novel Aroma-Active Thiols in Pan-Roasted White Sesame Seeds

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Characterization of Chinese Liquor Starter, Daqu, by Flavor Type with 1H NMR-Based Nontargeted Analysis

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The Bacillus subtilis ydjL (bdhA) Gene Encodes Acetoin Reductase/2,3-Butanediol Dehydrogenase

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APPLIED AND ENVIRONMENTAL MICROBIOLOGY (2008)

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Article Biotechnology & Applied Microbiology

Microorganisms in Daqu:: a starter culture of Chinese Maotai-flavor liquor

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WORLD JOURNAL OF MICROBIOLOGY & BIOTECHNOLOGY (2008)

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Article Chemistry, Analytical

Characterization of flavor compounds in Chinese liquor Moutai by comprehensive two-dimensional gas chromatography/time-of-flight mass spectrometry

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Characterization of aroma compounds of Chinese Wuliangye and Jiannanchun liquors by aroma extract dilution analysis

WL Fan et al.

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Monitoring the lactic acid bacterial diversity during Shochu fermentation by PCR-denaturing gradient gel electrophoresis

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Article Food Science & Technology

Improving the quality of European hard-cheeses by controlling of interactions between lactic acid bacteria and propionibacteria

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FOOD RESEARCH INTERNATIONAL (2000)

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