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Journal Abstract Search

252 related items for PubMed ID: 35940782

  • 1. Effects of modernized fermentation on the microbial community succession and ethyl lactate metabolism in Chinese baijiu fermentation.
    Wang X, Wang B, Sun Z, Tan W, Zheng J, Zhu W.
    Food Res Int; 2022 Sep; 159():111566. PubMed ID: 35940782
    [Abstract] [Full Text] [Related]

  • 2. Microbial succession and its effect on key aroma components during light-aroma-type Xiaoqu Baijiu brewing process.
    Lin B, Tang J, Yang Q, Su Z, Zhu L, Li Q, Jiang W, Zhang L, Liu Y, Chen S.
    World J Microbiol Biotechnol; 2022 Jul 21; 38(10):166. PubMed ID: 35861902
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  • 4. 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 21; 140():109876. PubMed ID: 33648194
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  • 5. 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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  • 7. Enhancing synthesis of ethyl lactate in rice baijiu fermentation by adding recovered granular cells.
    Du S, Yao L, Zhong B, Qin J, He S, Liu Y, Wu Z.
    J Biosci Bioeng; 2024 May 29; 137(5):388-395. PubMed ID: 38461104
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  • 8. The spatio-temporal diversity and succession of microbial community and its environment driving factors during stacking fermentation of Maotai-flavor baijiu.
    Yang L, Xian C, Li P, Wang X, Song D, Zhao L, Zhang C.
    Food Res Int; 2023 Jul 29; 169():112892. PubMed ID: 37254340
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  • 11. 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
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  • 12. Bacterial Diversity and Lactic Acid Bacteria with High Alcohol Tolerance in the Fermented Grains of Soy Sauce Aroma Type Baijiu in North China.
    Wang J, Lu C, Xu Q, Li Z, Song Y, Zhou S, Zhang T, Luo X.
    Foods; 2022 Jun 17; 11(12):. PubMed ID: 35741991
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  • 13. 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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  • 14. Microbial Community Succession and Its Environment Driving Factors During Initial Fermentation of Maotai-Flavor Baijiu.
    Hao F, Tan Y, Lv X, Chen L, Yang F, Wang H, Du H, Wang L, Xu Y.
    Front Microbiol; 2021 Jan 11; 12():669201. PubMed ID: 34025626
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  • 15. 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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  • 16. Effects of Daqu properties on the microbial community and their metabolites in fermented grains in Baijiu fermentation system.
    Mao F, Huang J, Zhou R, Qin H, Zhang S, Cai X, Qiu C.
    Can J Microbiol; 2023 Apr 01; 69(4):170-181. PubMed ID: 36753729
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  • 17. 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 01; 126(2):189-195. PubMed ID: 29551466
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  • 18. Dynamic succession of microbial community in Nongxiangxing daqu and microbial roles involved in flavor formation.
    He M, Jin Y, Zhou R, Zhao D, Zheng J, Wu C.
    Food Res Int; 2022 Sep 01; 159():111559. PubMed ID: 35940779
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  • 19. Cooperation within the microbial consortia of fermented grains and pit mud drives organic acid synthesis in strong-flavor Baijiu production.
    Qian W, Lu ZM, Chai LJ, Zhang XJ, Li Q, Wang ST, Shen CH, Shi JS, Xu ZH.
    Food Res Int; 2021 Sep 01; 147():110449. PubMed ID: 34399451
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  • 20. Effects of bio-augmented Daqu on microbial community, aroma compounds and physicochemical parameters of fermented grains during the brewing of Chinese special-flavor baijiu.
    Fu G, Cai W, Dong B, Wan Y, Pan F, Zheng F, Chen Y, Deng M, Huang B.
    J Sci Food Agric; 2023 Jan 15; 103(1):273-282. PubMed ID: 35859417
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