Metabolic characteristics of lactic acid bacteria and interaction with yeast isolated from light-flavor Baijiu fermentation

Exploring flavour-producing core microbiota in multispecies solid-state fermentation of traditional Chinese vinegar

Zongmin Wang, Zhen‐Ming Lu, Jin‐Song Shi et al. · Scientific Reports · 2016 · 234 citations · Full text

Agriculture, Food Science, Microbiology +17

Effect of Pichia on shaping the fermentation microbial community of sauce-flavor Baijiu

Hongxia Zhang, Li Wang, Yuwei Tan et al. · International Journal of Food Microbiology · 2020 · 203 citations

Agriculture, Food Science, Microbiology +14

Illuminating Anaerobic Microbial Community and Cooccurrence Patterns across a Quality Gradient in Chinese Liquor Fermentation Pit Muds

Xiaolong Hu, Hai Du, Cong Ren et al. · Applied and Environmental Microbiology · 2016 · 192 citations · Full text

Life Sciences, Biology, Microbiology +12

Succession rate of microbial community causes flavor difference in strong-aroma Baijiu making process

Yuwei Tan, Heping Zhong, Dong Zhao et al. · International Journal of Food Microbiology · 2019 · 185 citations

Agriculture, Food Science, Microbiology +16

Effect of the environment microbiota on the flavour of light-flavour Baijiu during spontaneous fermentation

Xiaona Pang, Bei‐Zhong Han, Xiaoning Huang et al. · Scientific Reports · 2018 · 145 citations · Full text

Agriculture, Food Science, Microbiology +16