Concepedia

Targeted microbial collaboration to enhance key flavor metabolites by inoculating Clostridium tyrobutyricum and Saccharomyces cerevisiae in the strong-flavor Baijiu simulated fermentation system

Fanghang Qiu, Weiwei Li, Baoguo Sun

Food Research International · 2024 · 34 citations · 55 references

DOI

Concepts

References

55

Can we control microbiota in spontaneous food fermentation? – Chinese liquor as a case example

Qun Wu, Yang Zhu, Cheng Fang et al. · Trends in Food Science & Technology · 2021 · 248 citations · Full text

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Identification of aroma compounds in Chinese ‘Yanghe Daqu’ liquor by normal phase chromatography fractionation followed by gas chromatography[sol ]olfactometry

Wenlai Fan, Michael C. Qian · Flavour and Fragrance Journal · 2005 · 237 citations

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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 et al. · Food Research International · 2021 · 171 citations

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Effects of fortification of Daqu with various yeasts on microbial community structure and flavor metabolism

Weiwei Li, Guangsen Fan, Zhilei Fu et al. · Food Research International · 2019 · 154 citations

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Deciphering the Composition and Functional Profile of the Microbial Communities in Chinese Moutai Liquor Starters

Shuheng Gan, Fan Yang, Sunil Kumar Sahu et al. · Frontiers in Microbiology · 2019 · 153 citations · Full text

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