Metatranscriptomic insights into the mechanism of 'Multiple Qu' utilization in Jian-flavor Baijiu fermentation

Baijiu (白酒), Chinese liquor: History, classification and manufacture

Xiaowei Zheng, Bei‐Zhong Han · Journal of Ethnic Foods · 2016 · 428 citations · Full text

Agriculture, Food Science, Microbiology +14

Expression Levels of the Yeast Alcohol Acetyltransferase Genes<i>ATF1</i>,<i>Lg-ATF1</i>, and<i>ATF2</i>Control the Formation of a Broad Range of Volatile Esters

Kevin J. Verstrepen, Stijn D. M. Van Laere, Bart Vanderhaegen et al. · Applied and Environmental Microbiology · 2003 · 380 citations · Full text

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Organic acids production from lactic acid bacteria: A preservation approach

Sneh Punia Bangar, Shweta Suri, Monica Trif et al. · Food Bioscience · 2022 · 317 citations

Agriculture, Biotechnology, Microbiology +16

Source tracking of prokaryotic communities in fermented grain of Chinese strong-flavor liquor

Xueshan Wang, Hai Du, Yan Xu · International Journal of Food Microbiology · 2017 · 205 citations

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