Heterogenetic mechanism in high-temperature Daqu fermentation by traditional craft and mechanical craft: From microbial assembly patterns to metabolism phenotypes
Gailing Shi,
No information about this author
Chao Fang,
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Shuang Xing
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et al.
Food Research International,
Journal Year:
2024,
Volume and Issue:
187, P. 114327 - 114327
Published: April 19, 2024
Language: Английский
Decoding the Qu-aroma of medium-temperature Daqu starter by volatilomics, aroma recombination, omission studies and sensory analysis
Food Chemistry,
Journal Year:
2024,
Volume and Issue:
457, P. 140186 - 140186
Published: June 24, 2024
Language: Английский
Unveiling the synthesis of aromatic compounds in sauce-flavor Daqu from the functional microorganisms to enzymes
Min Zhu,
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Zhao Deng,
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Yu Tie
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et al.
Food Research International,
Journal Year:
2024,
Volume and Issue:
190, P. 114628 - 114628
Published: June 13, 2024
Language: Английский
Unveiling the metabolic heterogeneity and formation mechanism in Chinese typical Daqu based on Qu-omics
Yu Mu,
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Shangjie Yao,
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Ying Huang
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et al.
Food Research International,
Journal Year:
2025,
Volume and Issue:
202, P. 115735 - 115735
Published: Jan. 16, 2025
Language: Английский
Revealing the comprehensive effect of mechanization on sauce-flavor Daqu through high-throughput sequencing and multi-dimensional metabolite profiling
Yu Mu,
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Ying Huang,
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Dong Li
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et al.
Food Research International,
Journal Year:
2024,
Volume and Issue:
191, P. 114645 - 114645
Published: June 15, 2024
Language: Английский
Difference between traditional brewing technology and mechanized production technology of jiangxiangxing baijiu: Micro ecology of zaopei, physicochemical factors and volatile composition
Lianqing Wang,
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Ping Tang,
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Qing Zhao
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et al.
Food Research International,
Journal Year:
2024,
Volume and Issue:
192, P. 114748 - 114748
Published: July 14, 2024
Language: Английский
Biotechnological Approaches for Targeted Strain Screening and Enhancement of Daqu for Quality Baijiu Production
Akhtiar Ali,
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Yanfang Wu,
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Weiwei Li
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et al.
Food Bioscience,
Journal Year:
2024,
Volume and Issue:
61, P. 104885 - 104885
Published: Aug. 6, 2024
Language: Английский
Temporal heterogeneity of microbial communities and flavor metabolism during storage of high-temperature Daqu
Jialiang Niu,
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Weiwei Li,
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Binghao Du
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et al.
Food Chemistry,
Journal Year:
2024,
Volume and Issue:
464, P. 141577 - 141577
Published: Oct. 10, 2024
Language: Английский
Assembly of a lignocellulose-degrading synthetic community from the strong-flavor Daqu by a stepwise method
Food Research International,
Journal Year:
2025,
Volume and Issue:
205, P. 115986 - 115986
Published: Feb. 10, 2025
Language: Английский
Microbial diversity, functional properties, and flavor characteristics of high-temperature Daqu with different colors
Food Research International,
Journal Year:
2025,
Volume and Issue:
unknown, P. 116406 - 116406
Published: April 1, 2025
Language: Английский