Modeling and Regulation of Higher Alcohol Production through the Combined Effects of the C/N Ratio and Microbial Interaction

Jian Jiang, Yuancai Liu, Huanhuan Li, +5

Journal of Agricultural and Food Chemistry

Effects of ultra-long fermentation time on the microbial community and flavor components of light-flavor Xiaoqu Baijiu based on fermentation tanks

Jie Tang, Yuancai Liu, Bin Lin, +4

World Journal of Microbiology and Biotechnology

Fermentation TanksFood FermentationIn Vitro FermentationFlavoromicsUltra-long Fermentation Time +6

Comparative analysis of dietary fibers from grapefruit peel prepared by ultrafine grinding: Structural properties, adsorption capacities, in vitro prebiotic activities

Xiaoting Qin, Xuewen Dong, Jie Tang, +6

Food Bioscience

NutritionFood AnalysisBiotechnologyComparative AnalysisDietary Fibre +2

Microbial succession and its effect on key aroma components during light-aroma-type Xiaoqu Baijiu brewing process

Bin Lin, Jie Tang, Qiang Yang, +7

World Journal of Microbiology and Biotechnology

Food FermentationMicrobial PhysiologyMicrobial EcologyEnvironmental MicrobiologyMicrobiology +5

The community assembly patterns determined differences between the surface and the core microbial communities of Nongxiangxing Daqu

Jie Tang, Jia-Quan Rao, Yongfang Zou, +3

LWT

BiologyNull Model TestMicrobial DiversityNongxiangxing DaquEngineering +12

Spatio-temporal scales of the Chinese Daqu microbiome: Heterogeneity, niche differentiation, and assembly mechanisms

Jie Tang, Junlin Wei, Yong Yang, +4

Trends in Food Science & Technology

Comparison of Potent Odorants in Traditional and Modern Types of Chinese Xiaoqu Liquor (Baijiu) Based on Odor Activity Values and Multivariate Analyses

Shuang Chen, Jie Tang, Shanshan Fan, +5

Foods

Structural Characteristics and Formation Mechanism of Microbiota Related to Fermentation Ability and Alcohol Production Ability in Nongxiang Daqu

Jie Tang, Jie Chen, Deming Chen, +3

Foods

Fungal Biomarkers in Traditional Starter Determine the Chemical Characteristics of Turbid Rice Wine from the Rim of the Sichuan Basin, China

Lanchai Chen, Wenliang Xiang, Xuemei Liang, +5

Foods

Study on microbial community of “green-covering” Tuqu and the effect of fortified autochthonous Monascus purpureus on the flavor components of light-aroma-type Baijiu

Liping Zhu, Lanqi Li, Qiang Yang, +7

Frontiers in Microbiology