Correlations between microbiota with physicochemical properties and volatile flavor components in black glutinous rice wine fermentation

Chi Zhao, Wei Su, Yingchun Mu, +2

Food Research International

Volatile Flavor ComponentsFood FermentationMicrobial EcologyFood MicrobiologyFood Bioprocessing +5

Comprehensive analysis for the bioturbation effect of space mutation and biofortification on strong-flavor Daqu by high-throughput sequencing, volatile analysis and metabolomics

Yu Mu, Jun Huang, Rongqing Zhou, +7

Food Chemistry

Food ChemistrySpace MutationEngineeringFlavoromicsBiochemistry +10

Major Metabolites and Microbial Community of Fermented Black Glutinous Rice Wine With Different Starters

Li Jiang, Wei Su, Yingchun Mu, +1

Frontiers in Microbiology

Combined Application of High-Throughput Sequencing and Metabolomics Reveals Metabolically Active Microorganisms During Panxian Ham Processing

Yu Mu, Wei Su, Yingchun Mu, +1

Frontiers in Microbiology

Exploring the heterogeneity of community and function and correspondence of “species-enzymes” among three types of Daqu with different fermentation peak-temperature via high-throughput sequencing and metagenomics

Ying Huang, Dong Li, Yu Mu

Food Research International

BiologyMicrobial DiversityMicrobial SystematicsMicrobial Ecology“ Species-enzymes ” +5

Exploring the response patterns of strong-flavor baijiu brewing microecosystem to fortified Daqu under different pit ages

Yu Mu, Jun Huang, Rongqing Zhou, +6

Food Research International

Different Pit AgesResponse Patterns

Integrative Metagenomics–Metabolomics for Analyzing the Relationship Between Microorganisms and Non-volatile Profiles of Traditional Xiaoqu

Chi Zhao, Wei Su, Yu Mu, +2

Frontiers in Microbiology

Characterization of the differences in aroma-active compounds in strong-flavor Baijiu induced by bioaugmented Daqu using metabolomics and sensomics approaches

Yu Mu, Jun Huang, Rongqing Zhou, +5

Food Chemistry

BiochemistryFlavoromicsMedicineMetabolomic ProfilingBioaugmented Daqu +6

Bioaugmented Daqu-induced variation in community succession rate strengthens the interaction and metabolic function of microbiota during strong-flavor Baijiu fermentation

Yu Mu, Jun Huang, Rongqing Zhou, +5

LWT

Microbial InactivationCommunity Succession RateMicrobial PhysiologyMicrobial MetabolismMicrobial Evolution +18

Response and assembly of abundant and rare taxa in <i>Zaopei</i> under different combination patterns of <i>Daqu</i> and pit mud: from microbial ecology to Baijiu brewing microecosystem

Yu Mu, Jun Huang, Rongqing Zhou, +5

Food Science and Human Wellness

EngineeringFlavoromicsPlant MetabolomicsRare TaxaRare Bacteria Assembly +14