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Journal Abstract Search

342 related items for PubMed ID: 38318340

  • 1. 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; 15():1333466. PubMed ID: 38318340
    [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
    [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 21; 11(5):224. PubMed ID: 33968569
    [Abstract] [Full Text] [Related]

  • 4. Characteristics of the Microbial Community in the Production of Chinese Rice-Flavor Baijiu and Comparisons With the Microflora of Other Flavors of Baijiu.
    Hu Y, Lei X, Zhang X, Guan T, Wang L, Zhang Z, Yu X, Tu J, Peng N, Liang Y, Zhao S.
    Front Microbiol; 2021 May 21; 12():673670. PubMed ID: 33995338
    [Abstract] [Full Text] [Related]

  • 5. Study on the correlation between microbial communities with physicochemical properties and flavor substances in the Xiasha round of cave-brewed sauce-flavor Baijiu.
    Ren T, Su W, Mu Y, Qi Q, Zhang D.
    Front Microbiol; 2023 May 21; 14():1124817. PubMed ID: 36937267
    [Abstract] [Full Text] [Related]

  • 6. Effects of ultra-long fermentation time on the microbial community and flavor components of light-flavor Xiaoqu Baijiu based on fermentation tanks.
    Tang J, Liu Y, Lin B, Zhu H, Jiang W, Yang Q, Chen S.
    World J Microbiol Biotechnol; 2021 Nov 24; 38(1):3. PubMed ID: 34817705
    [Abstract] [Full Text] [Related]

  • 7. 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 24; 169():112892. PubMed ID: 37254340
    [Abstract] [Full Text] [Related]

  • 8. Exploration of microbiome diversity of stacked fermented grains by flow cytometry and cell sorting.
    Zhang Z, Wei Y, Peng Z, Du P, Du X, Zuo G, Wang C, Li P, Wang J, Wang R.
    Front Microbiol; 2023 Jul 24; 14():1160552. PubMed ID: 37051523
    [Abstract] [Full Text] [Related]

  • 9. 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 24; 159():111566. PubMed ID: 35940782
    [Abstract] [Full Text] [Related]

  • 10. 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 24; 147():110449. PubMed ID: 34399451
    [Abstract] [Full Text] [Related]

  • 11. Inoculation of Zaopei with biofortification: Inducing variation in community structure and improving flavor compounds in Nongxiangxing baijiu.
    Wu Y, Xu P, Qiu X, Mao Y, Yu J, Tian L, Li Y, Zhang J, Zhu X, Liu Y, Shang H, Guan T.
    J Food Sci; 2024 Aug 24; 89(8):4730-4744. PubMed ID: 38922885
    [Abstract] [Full Text] [Related]

  • 12. Response of microbial community assembly and succession pattern to abiotic factors during the second round of light-flavor Baijiu fermentation.
    Kang J, Hu Y, Jia L, Zhang M, Zhang Z, Huang X, Chen X, Han BZ.
    Food Res Int; 2022 Dec 24; 162(Pt A):111915. PubMed ID: 36461181
    [Abstract] [Full Text] [Related]

  • 13. Effect of hydrolyzed soybean on the volatile flavors and microbial community in the traditional brewing process of chi-flavor Baijiu.
    Zhao W, Liang M, Fan P, Pan L, Liang J, Fei Y, Bai W.
    J Food Sci; 2024 Jul 24; 89(7):4019-4031. PubMed ID: 38778551
    [Abstract] [Full Text] [Related]

  • 14. 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 24; 190():114647. PubMed ID: 38945586
    [Abstract] [Full Text] [Related]

  • 15. Effects of sorghum varieties on microbial communities and volatile compounds in the fermentation of light-flavor Baijiu.
    Tang J, Lin B, Shan Y, Ruan S, Jiang W, Li Q, Zhu L, Li R, Yang Q, Du H, Yang S, Sun Q, Chen S.
    Front Microbiol; 2024 Aug 24; 15():1421928. PubMed ID: 39144211
    [Abstract] [Full Text] [Related]

  • 16. Fungal Community Succession and Volatile Compound Changes during Fermentation of Laobaigan Baijiu from Chinese Hengshui Region.
    Yang X, Yao J, Hu Y, Qin Z, Li J.
    Foods; 2024 Feb 14; 13(4):. PubMed ID: 38397546
    [Abstract] [Full Text] [Related]

  • 17. Analysis of Difference in Microbial Community and Physicochemical Indices Between Surface and Central Parts of Chinese Special-Flavor Baijiu Daqu.
    Chen Y, Li K, Liu T, Li R, Fu G, Wan Y, Zheng F.
    Front Microbiol; 2020 Feb 14; 11():592421. PubMed ID: 33519730
    [Abstract] [Full Text] [Related]

  • 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 14; 159():111559. PubMed ID: 35940779
    [Abstract] [Full Text] [Related]

  • 19. Deciphering the Shifts in Microbial Community Diversity From Material Pretreatment to Saccharification Process of Fuyu-Flavor Baijiu.
    Kang J, Hu Y, Ding Z, Ye L, Li H, Cheng J, Fan L, Zhao H, Han B, Zheng X.
    Front Microbiol; 2021 Sep 14; 12():705967. PubMed ID: 34489894
    [Abstract] [Full Text] [Related]

  • 20. 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]

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