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Journal Abstract Search

254 related items for PubMed ID: 33427975

  • 1. Distribution and function of dominant yeast species in the fermentation of strong-flavor baijiu.
    You L, Zhao D, Zhou R, Tan Y, Wang T, Zheng J.
    World J Microbiol Biotechnol; 2021 Jan 11; 37(2):26. PubMed ID: 33427975
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  • 2. Characteristics and Functions of Dominant Yeasts Together with Their Applications during Strong-Flavor Baijiu Brewing.
    Dong W, Zeng Y, Ma J, Cai K, Guo T, Tan G, Yu X, Hu Y, Peng N, Zhao S.
    Foods; 2024 Jul 30; 13(15):. PubMed ID: 39123600
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  • 3. Application Potential of Baijiu Non-Saccharomyces Yeast in Winemaking Through Sequential Fermentation With Saccharomyces cerevisiae.
    Li RR, Xu M, Zheng J, Liu YJ, Sun CH, Wang H, Guo XW, Xiao DG, Wu XL, Chen YF.
    Front Microbiol; 2022 Jul 30; 13():902597. PubMed ID: 35711782
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  • 4. Improving flavor metabolism of Saccharomyces cerevisiae by mixed culture with Wickerhamomyces anomalus for Chinese Baijiu making.
    Zha M, Sun B, Wu Y, Yin S, Wang C.
    J Biosci Bioeng; 2018 Aug 30; 126(2):189-195. PubMed ID: 29551466
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  • 5. Study on microbial communities and higher alcohol formations in the fermentation of Chinese Xiaoqu Baijiu produced by traditional and new mechanical technologies.
    Hu Y, Yang Q, Chen D, Fu B, Zhang Y, Zhang Y, Xia X, Peng N, Liang Y, Zhao S.
    Food Res Int; 2021 Feb 30; 140():109876. PubMed ID: 33648194
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  • 8. Evolution of fermented grain yeast communities in strong-flavored baijiu and functional validation of yeasts that produce superior-flavored substances.
    Duan ZF, Han MY, Niu JL, Zhao JR, Li WW, Zhu LN, Ma HF, Wu YF, Li XT, Sun BG.
    J Sci Food Agric; 2024 Aug 15; 104(10):5973-5981. PubMed ID: 38436499
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  • 9. Cooperative Response of Pichia kudriavzevii and Saccharomyces cerevisiae to Lactic Acid Stress in Baijiu Fermentation.
    Deng N, Du H, Xu Y.
    J Agric Food Chem; 2020 Apr 29; 68(17):4903-4911. PubMed ID: 32180399
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  • 10. Targeted microbial collaboration to enhance key flavor metabolites by inoculating Clostridium tyrobutyricum and Saccharomyces cerevisiae in the strong-flavor Baijiu simulated fermentation system.
    Qiu F, Li W, Chen X, Du B, Li X, Sun B.
    Food Res Int; 2024 Aug 29; 190():114647. PubMed ID: 38945586
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  • 11. Composition and Metabolic Functions of the Microbiome in Fermented Grain during Light-Flavor Baijiu Fermentation.
    Huang X, Fan Y, Lu T, Kang J, Pang X, Han B, Chen J.
    Microorganisms; 2020 Aug 22; 8(9):. PubMed ID: 32842618
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  • 13. Dynamic changes in microbial communities and flavor during different fermentation stages of proso millet Baijiu, a new product from Shanxi light-flavored Baijiu.
    Zhao J, Gao Z.
    Front Microbiol; 2024 Aug 22; 15():1333466. PubMed ID: 38318340
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  • 20. Regulating yeast flavor metabolism by controlling saccharification reaction rate in simultaneous saccharification and fermentation of Chinese Maotai-flavor liquor.
    Wu Q, Chen B, Xu Y.
    Int J Food Microbiol; 2015 May 04; 200():39-46. PubMed ID: 25676241
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