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Journal Abstract Search

254 related items for PubMed ID: 33427975

  • 21. Mannitol and erythritol reduce the ethanol yield during Chinese Baijiu production.
    Wei J, Du H, Zhang H, Nie Y, Xu Y.
    Int J Food Microbiol; 2021 Jan 16; 337():108933. PubMed ID: 33181418
    [Abstract] [Full Text] [Related]

  • 22. Microbial communities and their correlation with flavor compound formation during the mechanized production of light-flavor Baijiu.
    Luo LJ, Song L, Han Y, Zhen P, Han DY, Zhao X, Zhou X, Wei YH, Yu HX, Han PJ, Bai FY.
    Food Res Int; 2023 Oct 16; 172():113139. PubMed ID: 37689903
    [Abstract] [Full Text] [Related]

  • 23. Mining the Factors Driving the Evolution of the Pit Mud Microbiome under the Impact of Long-Term Production of Strong-Flavor Baijiu.
    Chai LJ, Qian W, Zhong XZ, Zhang XJ, Lu ZM, Zhang SY, Wang ST, Shen CH, Shi JS, Xu ZH.
    Appl Environ Microbiol; 2021 Aug 11; 87(17):e0088521. PubMed ID: 34160281
    [Abstract] [Full Text] [Related]

  • 24. Correlation between microbial communities and flavor compounds during the fifth and sixth rounds of sauce-flavor baijiu fermentation.
    Wang W, Xu Y, Huang H, Pang Z, Fu Z, Niu J, Zhang C, Li W, Li X, Sun B.
    Food Res Int; 2021 Dec 11; 150(Pt A):110741. PubMed ID: 34865760
    [Abstract] [Full Text] [Related]

  • 25. Stochastic Processes Drive the Assembly and Metabolite Profiles of Keystone Taxa during Chinese Strong-Flavor Baijiu Fermentation.
    Yuan S, Du H, Zhao D, Qiao Z, Zheng J, Yu X, Xu Y.
    Microbiol Spectr; 2023 Mar 14; 11(2):e0510322. PubMed ID: 36916915
    [Abstract] [Full Text] [Related]

  • 26. Improving Ethyl Acetate Production in Baijiu Manufacture by Wickerhamomyces anomalus and Saccharomyces cerevisiae Mixed Culture Fermentations.
    Fan G, Teng C, Xu D, Fu Z, Liu P, Wu Q, Yang R, Li X.
    Biomed Res Int; 2019 Mar 14; 2019():1470543. PubMed ID: 30733956
    [Abstract] [Full Text] [Related]

  • 27. Characterization of bacteria and yeasts isolated from traditional fermentation starter (Fen-Daqu) through a 1H NMR-based metabolomics approach.
    Li RY, Zheng XW, Zhang X, Yan Z, Wang XY, Han BZ.
    Food Microbiol; 2018 Dec 14; 76():11-20. PubMed ID: 30166130
    [Abstract] [Full Text] [Related]

  • 28. Dynamic study of yeast species and Saccharomyces cerevisiae strains during the spontaneous fermentations of Muscat blanc in Jingyang, China.
    Wang C, Liu Y.
    Food Microbiol; 2013 Apr 14; 33(2):172-7. PubMed ID: 23200649
    [Abstract] [Full Text] [Related]

  • 29. [Composition and distribution of yeasts at different fermentation stages for Maotai-flavor Chinese liquor production].
    Sun J, Liu W, Zang W, Shen G, Ping W.
    Wei Sheng Wu Xue Bao; 2012 Oct 04; 52(10):1290-6. PubMed ID: 23289328
    [Abstract] [Full Text] [Related]

  • 30. Effect of Pichia on shaping the fermentation microbial community of sauce-flavor Baijiu.
    Zhang H, Wang L, Tan Y, Wang H, Yang F, Chen L, Hao F, Lv X, Du H, Xu Y.
    Int J Food Microbiol; 2021 Jan 02; 336():108898. PubMed ID: 33129005
    [Abstract] [Full Text] [Related]

  • 31. Enhanced production of ethyl acetate using co-culture of Wickerhamomyces anomalus and Saccharomyces cerevisiae.
    Fan G, Teng C, Xu D, Fu Z, Minhazul KAHM, Wu Q, Liu P, Yang R, Li X.
    J Biosci Bioeng; 2019 Nov 02; 128(5):564-570. PubMed ID: 31175063
    [Abstract] [Full Text] [Related]

  • 32. Diversity, Function, and Application of Clostridium in Chinese Strong Flavor Baijiu Ecosystem: A Review.
    Zou W, Ye G, Zhang K.
    J Food Sci; 2018 May 02; 83(5):1193-1199. PubMed ID: 29660763
    [Abstract] [Full Text] [Related]

  • 33. Multiple Batches of Fermentation Promote the Formation of Functional Microbiota in Chinese Miscellaneous-Flavor Baijiu Fermentation.
    Liu P, Miao L.
    Front Microbiol; 2020 May 02; 11():75. PubMed ID: 32082290
    [Abstract] [Full Text] [Related]

  • 34. Yeast population dynamics during spontaneous fermentation of icewine and selection of indigenous Saccharomyces cerevisiae strains for the winemaking in Qilian, China.
    Feng L, Wang J, Ye D, Song Y, Qin Y, Liu Y.
    J Sci Food Agric; 2020 Dec 02; 100(15):5385-5394. PubMed ID: 32535908
    [Abstract] [Full Text] [Related]

  • 35. Analysis of ester-producing performance in high-yield ethyl hexanoate yeast and the effect on metabolites in bio- enhanced Daqu, the starter for Baijiu and other traditional fermented foods.
    Zhao H, Du B, Zhao P, Chen X, Zhao J, Wu Q, Zhu L, Ma H, Sun B, Min W, Li X.
    J Appl Microbiol; 2024 Apr 01; 135(4):. PubMed ID: 38565314
    [Abstract] [Full Text] [Related]

  • 36. Yeast community associated with the solid state fermentation of traditional Chinese Maotai-flavor liquor.
    Wu Q, Chen L, Xu Y.
    Int J Food Microbiol; 2013 Sep 02; 166(2):323-30. PubMed ID: 23978339
    [Abstract] [Full Text] [Related]

  • 37. [Distribution of archaeal community in the mud pit during strong-flavor baijiu fermentation].
    Chai L, Qian W, Zhong X, Lu Z, Zhang X, Wang S, Shen C, Shi J, Xu Z.
    Sheng Wu Gong Cheng Xue Bao; 2020 Dec 25; 36(12):2635-2643. PubMed ID: 33398960
    [Abstract] [Full Text] [Related]

  • 38. Isolation and identification of epiphytic Pichia kudriavzevii from loquat peels and investigation of its fermentation characteristics for liquor production.
    Xu Q, Huang W, Li Y, Cai J, Gao X, Bai X, Liu W, Zhang L, Zhu L.
    Arch Microbiol; 2024 Oct 19; 206(11):440. PubMed ID: 39425794
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  • 39. Effects of intrinsic microbial stress factors on viability and physiological condition of yeasts isolated from spontaneously fermented cereal doughs.
    Houngbédji M, Johansen P, Padonou SW, Hounhouigan DJ, Siegumfeldt H, Jespersen L.
    Int J Food Microbiol; 2019 Sep 02; 304():75-88. PubMed ID: 31174038
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  • 40. Monitoring of Yeast Communities and Volatile Flavor Changes During Traditional Korean Soy Sauce Fermentation.
    Song YR, Jeong DY, Baik SH.
    J Food Sci; 2015 Sep 02; 80(9):M2005-14. PubMed ID: 26302401
    [Abstract] [Full Text] [Related]

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