Metagenomics unveils microbial roles involved in metabolic network of flavor development in medium-temperature daqu starter

Yang Yang, Songtao Wang, Zhen‐Ming Lu, +5

Food Research International

BiologyMetabolic NetworkFood FermentationFlavoromicsFlavor Development +9

Cooperation within the microbial consortia of fermented grains and pit mud drives organic acid synthesis in strong-flavor Baijiu production

Wei Qian, Zhen‐Ming Lu, Li‐Juan Chai, +6

Food Research International

Strong-flavor Baijiu ProductionFood FermentationMicrobial ConsortiaMicrobial EcologyEnvironmental Microbiology +4

Spatial heterogeneity of the microbiome and metabolome profiles of high-temperature Daqu in the same workshop

Wei Shi, Li‐Juan Chai, Guan-Yu Fang, +8

Food Research International

Microbial DiversitySpatial HeterogeneityMicrobial EcologyEnvironmental MicrobiologyMicrobiology +5

Profiling the Clostridia with butyrate-producing potential in the mud of Chinese liquor fermentation cellar

Li‐Juan Chai, Pengxiang Xu, Wei Qian, +7

International Journal of Food Microbiology

EngineeringFood FermentationEnvironmental EngineeringMicrobial EcologyEnvironmental Microbiology +5

Combined effects of fermentation starters and environmental factors on the microbial community assembly and flavor formation of Zhenjiang aromatic vinegar

Ting Huang, Zhen‐Ming Lu, Mingye Peng, +6

Food Research International

EngineeringFood FermentationEnvironmental EngineeringFermentation StartersZhenjiang Aromatic Vinegar +7

Daqu microbiota exhibits species-specific and periodic succession features in Chinese baijiu fermentation process

Chen Xiao, Yang Yang, Zhen‐Ming Lu, +6

Food Microbiology

BiologyMicrobial DiversityMicrobial SystematicsDaqu MicrobiotaMicrobial Ecology +5

Deciphering the succession patterns of bacterial community and their correlations with environmental factors and flavor compounds during the fermentation of Zhejiang rosy vinegar

Guan-Yu Fang, Li‐Juan Chai, Xiao-Zhong Zhong, +1

International Journal of Food Microbiology

BiologySuccession PatternsMicrobial DiversityFood FermentationMicrobial Ecology +6

Identification of age-markers based on profiling of Baijiu volatiles over a two-year maturation period: Case study of Lu-flavor Baijiu

Xiaojuan Zhang, Lian-Jun Meng, Zhen‐Ming Lu, +5

LWT

Lu-flavor BaijiuFood AuthenticationFlavoromicsBaijiu VolatilesCase Study +3

Mining the Factors Driving the Evolution of the Pit Mud Microbiome under the Impact of Long-Term Production of Strong-Flavor Baijiu

Li‐Juan Chai, Wei Qian, Xiao-Zhong Zhong, +7

Applied and Environmental Microbiology

Modulating microbiota metabolism via bioaugmentation with Lactobacillus casei and Acetobacter pasteurianus to enhance acetoin accumulation during cereal vinegar fermentation

Li‐Juan Chai, Ting Qiu, Zhen‐Ming Lu, +4

Food Research International

ProbioticFood FermentationMedicineCereal Vinegar FermentationMicrobial Physiology +7