Zongjun He

Application of Clostridium butyricum, Rummeliibacillus suwonensis, and Issatchenkia orientalis for Nongxiangxing baijiu fermentation: Improves the microbial communities and flavor of upper fermented grain

Tongwei Guan, Xiaotian Wu, Rui Hou et al. · Food Research International · 2023 · 58 citations

Probiotic, Clostridium Butyricum, Food Fermentation +6

Promoting microbial community succession and improving the content of esters and aromatic compounds in strong-flavor Daqu via bioaugmentation inoculation

Pei Xu, Yijiao Wu, Hang Chen et al. · Food Bioscience · 2023 · 21 citations

Engineering, Food Fermentation, Biotransformation +7

Environmental temperature variations drive the changes of microbial communities to affect Baijiu flavor quality: Case study of Qingxiangxing Baijiu

Qiao Huang, Ying Liu, Zongjun He et al. · Food Bioscience · 2024 · 21 citations

Baijiu Flavor Quality, Case Study, Microbial Ecology +5

Function and safety evaluation of Staphylococcus epidermidis with high esterase activity isolated from strong flavor Daqu

Pei Xu, Yang Han, Lei Tian et al. · LWT · 2023 · 20 citations · Full text

Antibiotic Adjuvant, Beneficial Functional Characteristics, Dermatology +17

Comprehensive analysis of spatial heterogeneity reveals the important role of the upper-layer fermented grains in the fermentation and flavor formation of Qingxiangxing baijiu

Lei Tian, Pei Xu, Junyu Chen et al. · Food Chemistry X · 2024 · 18 citations · Full text