259 related articles for article (PubMed ID: 33329462)
1. Comparative Analysis of Physicochemical Properties and Microbial Composition in High-Temperature
Deng L; Mao X; Liu D; Ning XQ; Shen Y; Chen B; Nie HF; Huang D; Luo HB
Front Microbiol; 2020; 11():588117. PubMed ID: 33329462
[TBL] [Abstract][Full Text] [Related]
2. Correlational Analysis of the Physicochemical Indexes, Volatile Flavor Components, and Microbial Communities of High-Temperature
Pang Z; Li W; Hao J; Xu Y; Du B; Zhang C; Wang K; Zhu H; Wang H; Li X; Guo C
Foods; 2023 Jan; 12(2):. PubMed ID: 36673417
[No Abstract] [Full Text] [Related]
3. Microbial composition and dynamic succession during the Daqu production process of Northern Jiang-flavored liquor in China.
Jiang Q; Wu X; Xu Y; Zhang Y; Wang Z; Shen L; Yang W; Sun J; Liu Y
3 Biotech; 2021 May; 11(5):224. PubMed ID: 33968569
[TBL] [Abstract][Full Text] [Related]
4. Analysis of Difference in Microbial Community and Physicochemical Indices Between Surface and Central Parts of Chinese Special-Flavor
Chen Y; Li K; Liu T; Li R; Fu G; Wan Y; Zheng F
Front Microbiol; 2020; 11():592421. PubMed ID: 33519730
[TBL] [Abstract][Full Text] [Related]
5. Microbial communities, functional, and flavor differences among three different-colored high-temperature Daqu: A comprehensive metagenomic, physicochemical, and electronic sensory analysis.
Hou Q; Wang Y; Qu D; Zhao H; Tian L; Zhou J; Liu J; Guo Z
Food Res Int; 2024 May; 184():114257. PubMed ID: 38609235
[TBL] [Abstract][Full Text] [Related]
6. Spatial heterogeneity of the microbiome and metabolome profiles of high-temperature Daqu in the same workshop.
Shi W; Chai LJ; Fang GY; Mei JL; Lu ZM; Zhang XJ; Xiao C; Wang ST; Shen CH; Shi JS; Xu ZH
Food Res Int; 2022 Jun; 156():111298. PubMed ID: 35651059
[TBL] [Abstract][Full Text] [Related]
7. Bio-Heat Is a Key Environmental Driver Shaping the Microbial Community of Medium-Temperature Daqu.
Xiao C; Lu ZM; Zhang XJ; Wang ST; Ao L; Shen CH; Shi JS; Xu ZH
Appl Environ Microbiol; 2017 Dec; 83(23):. PubMed ID: 28970223
[TBL] [Abstract][Full Text] [Related]
8. Unraveling the correlations between microbial communities and metabolic profiles of strong-flavor Jinhui Daqu with different storage periods.
Ren H; Sun Y; Yang Y; Li Y; Guo X; Zhang B; Zhao H; Ma D; Zhang Z
Food Microbiol; 2024 Aug; 121():104497. PubMed ID: 38637068
[TBL] [Abstract][Full Text] [Related]
9. Metagenomics-based insights into the microbial community profiling and flavor development potentiality of baijiu Daqu and huangjiu wheat Qu.
Zhang J; Liu S; Sun H; Jiang Z; Xu Y; Mao J; Qian B; Wang L; Mao J
Food Res Int; 2022 Feb; 152():110707. PubMed ID: 35181108
[TBL] [Abstract][Full Text] [Related]
10. Correlational analysis of physicochemical indexes, microbial communities, and volatile components in light-flavor Daqu from north and south regions of China.
Yu Q; Mou F; Xiao J; Zhan C; Li L; Chang X; Dong X; Chen M; Wang X; Chen M; Fang S
World J Microbiol Biotechnol; 2023 Dec; 40(2):54. PubMed ID: 38147274
[TBL] [Abstract][Full Text] [Related]
11. Diversity of microbiota, microbial functions, and flavor in different types of low-temperature Daqu.
Cai W; Wang Y; Ni H; Liu Z; Liu J; Zhong J; Hou Q; Shan C; Yang X; Guo Z
Food Res Int; 2021 Dec; 150(Pt A):110734. PubMed ID: 34865753
[TBL] [Abstract][Full Text] [Related]
12. Comparative analysis of bacterial community structure and physicochemical quality in high-temperature Daqu of different colors in Qingzhou production area.
Ge D; Cai W; Guo Z; Wang B; Liu M; Shan C; Wang Y
Heliyon; 2024 Jun; 10(11):e31718. PubMed ID: 38828313
[TBL] [Abstract][Full Text] [Related]
13. Unraveling the Contribution of High Temperature Stage to Jiang-Flavor Daqu, a Liquor Starter for Production of Chinese Jiang-Flavor Baijiu, With Special Reference to Metatranscriptomics.
Yi Z; Jin Y; Xiao Y; Chen L; Tan L; Du A; He K; Liu D; Luo H; Fang Y; Zhao H
Front Microbiol; 2019; 10():472. PubMed ID: 30930875
[TBL] [Abstract][Full Text] [Related]
14. Unveiling the microbiota of sauce-flavor
Dong W; Yu X; Wang L; Zou M; Ma J; Liu J; Feng Y; Zhao S; Yang Q; Hu Y; Chen S
Front Microbiol; 2024; 15():1345772. PubMed ID: 38328433
[TBL] [Abstract][Full Text] [Related]
15. High-throughput sequencing of the microbial diversity of roasted-sesame-like flavored Daqu with different characteristics.
Wu X; Jing R; Chen W; Geng X; Li M; Yang F; Yan Y; Liu Y
3 Biotech; 2020 Nov; 10(11):502. PubMed ID: 33163321
[TBL] [Abstract][Full Text] [Related]
16. Difference of microbial community and gene composition with saccharification function between Chinese nongxiangxing daqu and jiangxiangxing daqu.
Xia Y; Zhou W; Du Y; Wang Y; Zhu M; Zhao Y; Wu Z; Zhang W
J Sci Food Agric; 2023 Jan; 103(2):637-647. PubMed ID: 36053854
[TBL] [Abstract][Full Text] [Related]
17. Correlation: Between Autochthonous Microbial Diversity and Volatile Metabolites During the Fermentation of Nongxiang Daqu.
Deng Y; Huang D; Han B; Ning X; Yu D; Guo H; Zou Y; Jing W; Luo H
Front Microbiol; 2021; 12():688981. PubMed ID: 34630343
[TBL] [Abstract][Full Text] [Related]
18. Metagenomic analyses reveal microbial communities and functional differences between Daqu from seven provinces.
Zhu C; Cheng Y; Shi Q; Ge X; Yang Y; Huang Y
Food Res Int; 2023 Oct; 172():113076. PubMed ID: 37689857
[TBL] [Abstract][Full Text] [Related]
19. Analysis of fermentation control factors on volatile compounds of primary microorganisms in Jiang-flavor Daqu.
Du YK; Xin W; Xia Y; Zhu M; Qin JL; Pan ZF; Wu RF; Luo GR; Wu PS; Wu ZY; Gomi K; Zhang WX
J Food Biochem; 2022 Oct; 46(10):e14277. PubMed ID: 35748096
[TBL] [Abstract][Full Text] [Related]
20. Effects of Different
Mao F; Huang J; Zhou R; Qin H; Zhang S; Cai X; Qiu C
Front Microbiol; 2022; 13():939904. PubMed ID: 35847071
[TBL] [Abstract][Full Text] [Related]
[Next] [New Search]
