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174 related items for PubMed ID: 38436499

  • 1. 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
    [Abstract] [Full Text] [Related]

  • 2. 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]

  • 3. Profiling the influence of physicochemical parameters on the microbial community and flavor substances of zaopei.
    Zhang M, Wu X, Mu D, Xu B, Xu X, Chang Q, Li X.
    J Sci Food Agric; 2021 Dec 24; 101(15):6300-6310. PubMed ID: 33969489
    [Abstract] [Full Text] [Related]

  • 4. In situ analysis of metabolic characteristics reveals the key yeast in the spontaneous and solid-state fermentation process of Chinese light-style liquor.
    Kong Y, Wu Q, Zhang Y, Xu Y.
    Appl Environ Microbiol; 2014 Jun 24; 80(12):3667-76. PubMed ID: 24727269
    [Abstract] [Full Text] [Related]

  • 5. 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]

  • 6. Strengthening the microbial community and flavor structure of jiupei by simulating strong-aroma baijiu fermentation with Bacillus velezensis DQA21.
    Tong W, Wang H, Li J, Zhang L, Huang Z, Yang Y, Qiao Z, Luo H, Huang D.
    J Sci Food Agric; 2024 Jul 24; 104(9):5338-5349. PubMed ID: 38334451
    [Abstract] [Full Text] [Related]

  • 7. The response pattern of the microbial community structure and metabolic profile of jiupei to Bacillus subtilis JP1 addition during baijiu fermentation.
    Dan H, Song X, Xiang G, Song C, Dai H, Shao Y, Huang D, Luo H.
    J Sci Food Agric; 2024 Jul 24; 104(9):5021-5030. PubMed ID: 38296914
    [Abstract] [Full Text] [Related]

  • 8. 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]

  • 9. 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 01; 150(Pt A):110741. PubMed ID: 34865760
    [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 01; 147():110449. PubMed ID: 34399451
    [Abstract] [Full Text] [Related]

  • 11. Cross-modal interactions caused by nonvolatile compounds derived from fermentation, distillation and aging to harmonize flavor.
    Jia W, Ma R.
    Crit Rev Food Sci Nutr; 2024 Sep 01; 64(19):6686-6713. PubMed ID: 36718555
    [Abstract] [Full Text] [Related]

  • 12. 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 Sep 01; 15():1333466. PubMed ID: 38318340
    [Abstract] [Full Text] [Related]

  • 13. [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]

  • 14. STR3 and CYS3 Contribute to 2-Furfurylthiol Biosynthesis in Chinese Sesame-Flavored Baijiu Yeast.
    Zha M, Yin S, Sun B, Wang X, Wang C.
    J Agric Food Chem; 2017 Jul 12; 65(27):5503-5511. PubMed ID: 28603986
    [Abstract] [Full Text] [Related]

  • 15. Research Progress on Flavor Compounds and Microorganisms of Maotai Flavor Baijiu.
    Wang MY, Yang JG, Zhao QS, Zhang KZ, Su C.
    J Food Sci; 2019 Jan 12; 84(1):6-18. PubMed ID: 30548499
    [Abstract] [Full Text] [Related]

  • 16. Core microbes identification and synthetic microbiota construction for the production of Xiaoqu light-aroma Baijiu.
    Wang H, Wang Y, Ruan Y, Ma D, Wang H, Yang S, Lyu L, Yang F, Wu X, Chen Y.
    Food Res Int; 2024 May 12; 183():114196. PubMed ID: 38760131
    [Abstract] [Full Text] [Related]

  • 17. 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]

  • 18. Flavor mystery of Chinese traditional fermented baijiu: The great contribution of ester compounds.
    Xu Y, Zhao J, Liu X, Zhang C, Zhao Z, Li X, Sun B.
    Food Chem; 2022 Feb 01; 369():130920. PubMed ID: 34461518
    [Abstract] [Full Text] [Related]

  • 19. 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
    [Abstract] [Full Text] [Related]

  • 20. 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 11; 126(2):189-195. PubMed ID: 29551466
    [Abstract] [Full Text] [Related]

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