Spatial Heterogeneity of Microbiota and Flavor Across Different Rounds of Sauce-Flavor Baijiu in Northern China

Mystery behind Chinese liquor fermentation

Guangyuan Jin, Yang Zhu, Yan Xu · Trends in Food Science & Technology · 2017 · 698 citations · Full text

Agriculture, Food Science, Microbiology +17

Environmental Microbiota Drives Microbial Succession and Metabolic Profiles during Chinese Liquor Fermentation

Xueshan Wang, Hai Du, Yan Zhang et al. · Applied and Environmental Microbiology · 2017 · 278 citations · Full text

Life Sciences, Food Science, Microbiology +15

Unraveling Core Functional Microbiota in Traditional Solid-State Fermentation by High-Throughput Amplicons and Metatranscriptomics Sequencing

Zhewei Song, Hai Du, Yan Zhang et al. · Frontiers in Microbiology · 2017 · 251 citations · Full text

Agriculture, Food Science, Microbiology +15

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

Dynamics of microbial communities, flavor, and physicochemical properties of pickled chayote during an industrial-scale natural fermentation: Correlation between microorganisms and metabolites

Food Chemistry · 2022 · 143 citations

Agriculture, Food Science, Microbiology +17