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For: Yan S, Wang S, Wei G, Zhang K. Investigation of the main parameters during the fermentation of Chinese Luzhou-f lavour liquor. J Inst Brew 2015. [DOI: 10.1002/jib.193] [Citation(s) in RCA: 23] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/10/2022]
Number Cited by Other Article(s)
1
Hu A, Zhu Y, Gao Z, Zheng J, Zhou D, Zhang L, Pan S, Yang J, Xu S. Study on the correlation between microbial community succession and main flavor substances in the mashes of Tanggou liquor. Food Chem X 2025;27:102486. [PMID: 40351497 PMCID: PMC12063030 DOI: 10.1016/j.fochx.2025.102486] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/26/2025] [Revised: 04/12/2025] [Accepted: 04/17/2025] [Indexed: 05/14/2025]  Open
2
Guan T, Wu X, Hou R, Tian L, Huang Q, Zhao F, Liu Y, Jiao S, Xiang S, Zhang J, Li D, Luo J, Jin Z, He Z. Application of Clostridium butyricum, Rummeliibacillus suwonensis, and Issatchenkia orientalis for Nongxiangxing baijiu fermentation: Improves the microbial communities and flavor of upper fermented grain. Food Res Int 2023;169:112885. [PMID: 37254333 DOI: 10.1016/j.foodres.2023.112885] [Citation(s) in RCA: 22] [Impact Index Per Article: 11.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/07/2022] [Revised: 04/19/2023] [Accepted: 04/21/2023] [Indexed: 06/01/2023]
3
Shoubao Y, Jie Y, TingTing S, Jiaquan G, Cuie S. Yeast diversity in pit mud and related volatile compounds in fermented grains of chinese strong-flavour liquor. AMB Express 2023;13:56. [PMID: 37291367 DOI: 10.1186/s13568-023-01562-7] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/04/2023] [Accepted: 05/15/2023] [Indexed: 06/10/2023]  Open
4
He M, Jin Y, Liu M, Yang G, Zhou R, Zhao J, Wu C. Metaproteomic investigation of enzyme profile in daqu used for the production of Nongxiangxing baijiu. Int J Food Microbiol 2023;400:110250. [PMID: 37247555 DOI: 10.1016/j.ijfoodmicro.2023.110250] [Citation(s) in RCA: 15] [Impact Index Per Article: 7.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/22/2023] [Revised: 05/08/2023] [Accepted: 05/09/2023] [Indexed: 05/31/2023]
5
Huang J, Qiao C, Wang X, Gao Y, Zhao J, Luo H, Wang Y, Hou C, Huo D. The microsphere of sodium alginate-chitosan-Pichia kudriavzevii enhanced esterase activity to increase the content of esters in Baijiu solid-state fermentation. Food Chem 2023;407:135154. [PMID: 36502727 DOI: 10.1016/j.foodchem.2022.135154] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/10/2022] [Revised: 11/26/2022] [Accepted: 12/02/2022] [Indexed: 12/12/2022]
6
Fu G, Cai W, Dong B, Wan Y, Pan F, Zheng F, Chen Y, Deng M, Huang B. Effects of bio-augmented Daqu on microbial community, aroma compounds and physicochemical parameters of fermented grains during the brewing of Chinese special-flavor baijiu. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2023;103:273-282. [PMID: 35859417 DOI: 10.1002/jsfa.12139] [Citation(s) in RCA: 10] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 12/26/2021] [Revised: 06/12/2022] [Accepted: 07/20/2022] [Indexed: 06/15/2023]
7
Shoubao Y, Yonglei J, Qi Z, Shunchang P, Cuie S. Bacterial diversity associated with volatile compound accumulation in pit mud of Chinese strong-flavor baijiu pit. AMB Express 2023;13:3. [PMID: 36609631 PMCID: PMC9825687 DOI: 10.1186/s13568-023-01508-z] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/02/2022] [Accepted: 01/01/2023] [Indexed: 01/09/2023]  Open
8
Fungal Diversity Profiles in Pit Mud Samples from Chinese Strong-Flavour Liquor Pit. Foods 2022;11:foods11223544. [PMID: 36429136 PMCID: PMC9689218 DOI: 10.3390/foods11223544] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/19/2022] [Revised: 10/26/2022] [Accepted: 11/02/2022] [Indexed: 11/09/2022]  Open
9
Tang Q, Huang J, Zhang S, Qin H, Dong Y, Wang C, Li D, Zhou R. Characterizing the correlation between species/strain-specific starter with community assembly and metabolic regulation in Xiaoqu Pei. CURRENT RESEARCH IN MICROBIAL SCIENCES 2022;3:100170. [DOI: 10.1016/j.crmicr.2022.100170] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022]  Open
10
Sun H, Ni B, Yang J, Qin Y. Nitrogenous compounds and Chinese baijiu: a review. JOURNAL OF THE INSTITUTE OF BREWING 2022. [DOI: 10.1002/jib.686] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/20/2022]
11
Agnihotri S, Yin DM, Mahboubi A, Sapmaz T, Varjani S, Qiao W, Koseoglu-Imer DY, Taherzadeh MJ. A Glimpse of the World of Volatile Fatty Acids Production and Application: A review. Bioengineered 2022;13:1249-1275. [PMID: 34738864 PMCID: PMC8805862 DOI: 10.1080/21655979.2021.1996044] [Citation(s) in RCA: 33] [Impact Index Per Article: 11.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/20/2021] [Revised: 10/16/2021] [Accepted: 10/16/2021] [Indexed: 11/18/2022]  Open
12
Zhu M, Zheng J, Xie J, Zhao D, Qiao ZW, Huang D, Luo HB. Effects of environmental factors on the microbial community changes during medium-high temperature Daqu manufacturing. Food Res Int 2022;153:110955. [DOI: 10.1016/j.foodres.2022.110955] [Citation(s) in RCA: 11] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/28/2021] [Revised: 12/25/2021] [Accepted: 01/19/2022] [Indexed: 11/28/2022]
13
Pu S, Zhang Y, Lu N, Shi C, Yan S. Yeasts from Chinese strong flavour Daqu samples: isolation and evaluation of their potential for fortified Daqu production. AMB Express 2021;11:176. [PMID: 34952959 PMCID: PMC8709808 DOI: 10.1186/s13568-021-01337-y] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/17/2021] [Accepted: 12/15/2021] [Indexed: 11/14/2022]  Open
14
Zhang M, Wu X, Mu D, Xu B, Xu X, Chang Q, Li X. Profiling the influence of physicochemical parameters on the microbial community and flavor substances of zaopei. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2021;101:6300-6310. [PMID: 33969489 DOI: 10.1002/jsfa.11299] [Citation(s) in RCA: 21] [Impact Index Per Article: 5.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 11/04/2020] [Revised: 04/05/2021] [Accepted: 05/10/2021] [Indexed: 06/12/2023]
15
Detection of viable and total fungal community in zaopei of Chinese strong-flavor baijiu using PMA combined with qPCR and HTS based on ITS2 region. BMC Microbiol 2021;21:274. [PMID: 34625023 PMCID: PMC8499482 DOI: 10.1186/s12866-021-02334-8] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/27/2021] [Accepted: 10/01/2021] [Indexed: 11/29/2022]  Open
16
Yan Q, Zhang K, Zou W, Hou Y. Three main flavour types of Chinese Baijiu: characteristics, research, and perspectives. JOURNAL OF THE INSTITUTE OF BREWING 2021. [DOI: 10.1002/jib.669] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/05/2022]
17
Liu C, Gong X, Zhao G, Soe Htet MN, Jia Z, Yan Z, Liu L, Zhai Q, Huang T, Deng X, Feng B. Liquor Flavour Is Associated With the Physicochemical Property and Microbial Diversity of Fermented Grains in Waxy and Non-waxy Sorghum (Sorghum bicolor) During Fermentation. Front Microbiol 2021;12:618458. [PMID: 34220729 PMCID: PMC8247930 DOI: 10.3389/fmicb.2021.618458] [Citation(s) in RCA: 15] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/17/2020] [Accepted: 05/10/2021] [Indexed: 12/01/2022]  Open
18
Analysis of spatial distribution of bacterial community associated with accumulation of volatile compounds in Jiupei during the brewing of special-flavor liquor. Lebensm Wiss Technol 2020. [DOI: 10.1016/j.lwt.2020.109620] [Citation(s) in RCA: 12] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]
19
Li W, Fan G, Fu Z, Wang W, Xu Y, Teng C, Zhang C, Yang R, Sun B, Li X. Effects of fortification of Daqu with various yeasts on microbial community structure and flavor metabolism. Food Res Int 2019;129:108837. [PMID: 32036879 DOI: 10.1016/j.foodres.2019.108837] [Citation(s) in RCA: 73] [Impact Index Per Article: 12.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/06/2019] [Revised: 11/12/2019] [Accepted: 11/18/2019] [Indexed: 10/25/2022]
20
Cai X, Shen Y, Chen M, Zhong M, Zhou Y, Luo A. Characterisation of volatile compounds in Maotai flavour liquor during fermentation and distillation. JOURNAL OF THE INSTITUTE OF BREWING 2019. [DOI: 10.1002/jib.581] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/09/2022]
21
Yan S, Xiangsong C, Xiang X. Improvement of the aroma of lily rice wine by using aroma-producing yeast strain Wickerhamomyces anomalus HN006. AMB Express 2019;9:89. [PMID: 31214795 PMCID: PMC6582127 DOI: 10.1186/s13568-019-0811-8] [Citation(s) in RCA: 17] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/29/2019] [Accepted: 06/08/2019] [Indexed: 11/19/2022]  Open
22
Shoubao Y, Xiangsong C, Jiaquan G. Bacterial and fungal diversity in the traditional Chinese strong flavour liquor Daqu. JOURNAL OF THE INSTITUTE OF BREWING 2019. [DOI: 10.1002/jib.574] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/08/2022]
23
Yan S, Dong D. Improvement of caproic acid production in a Clostridium kluyveri H068 and Methanogen 166 co-culture fermentation system. AMB Express 2018;8:175. [PMID: 30361817 PMCID: PMC6202304 DOI: 10.1186/s13568-018-0705-1] [Citation(s) in RCA: 21] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/17/2018] [Accepted: 10/19/2018] [Indexed: 11/13/2022]  Open
24
Diversity and dynamic succession of microorganisms during Daqu preparation for Luzhou- flavour liquor using second-generation sequencing technology. JOURNAL OF THE INSTITUTE OF BREWING 2018. [DOI: 10.1002/jib.528] [Citation(s) in RCA: 19] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 02/03/2023]
25
Fan G, Sun B, Fu Z, Xia Y, Huang M, Xu C, Li X. Analysis of Physicochemical Indices, Volatile Flavor Components, and Microbial Community of a Light-Flavor Daqu. JOURNAL OF THE AMERICAN SOCIETY OF BREWING CHEMISTS 2018. [DOI: 10.1080/03610470.2018.1424402] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/28/2022]
26
Huang Y, Yi Z, Jin Y, Huang M, He K, Liu D, Luo H, Zhao D, He H, Fang Y, Zhao H. Metatranscriptomics Reveals the Functions and Enzyme Profiles of the Microbial Community in Chinese Nong-Flavor Liquor Starter. Front Microbiol 2017;8:1747. [PMID: 28955318 PMCID: PMC5600954 DOI: 10.3389/fmicb.2017.01747] [Citation(s) in RCA: 58] [Impact Index Per Article: 7.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/08/2017] [Accepted: 08/28/2017] [Indexed: 11/16/2022]  Open
27
Bacillus licheniformis affects the microbial community and metabolic profile in the spontaneous fermentation of Daqu starter for Chinese liquor making. Int J Food Microbiol 2017;250:59-67. [DOI: 10.1016/j.ijfoodmicro.2017.03.010] [Citation(s) in RCA: 95] [Impact Index Per Article: 11.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/26/2016] [Revised: 03/02/2017] [Accepted: 03/13/2017] [Indexed: 11/23/2022]
28
Wang X, Du H, Xu Y. Source tracking of prokaryotic communities in fermented grain of Chinese strong-flavor liquor. Int J Food Microbiol 2017;244:27-35. [DOI: 10.1016/j.ijfoodmicro.2016.12.018] [Citation(s) in RCA: 91] [Impact Index Per Article: 11.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/23/2016] [Revised: 12/22/2016] [Accepted: 12/26/2016] [Indexed: 10/20/2022]
29
Han S, Zhang W, Li P, Li X, Liu J, Xu B, Luo D. Characterization of Aromatic Liquor by Gas Chromatography and Principal Component Analysis. ANAL LETT 2016. [DOI: 10.1080/00032719.2016.1196365] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
30
Zhu W, Ren C, Nie Y, Xu Y. Quantification of ochratoxin A in Chinese liquors by a new solid-phase extraction clean-up combined with HPLC-FLD method. Food Control 2016. [DOI: 10.1016/j.foodcont.2015.11.044] [Citation(s) in RCA: 35] [Impact Index Per Article: 3.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/24/2022]
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