Investigating the main contributors to esterification activity and identifying the aqueous-phase ester synthases in Daqu
Food Bioscience,
Год журнала:
2025,
Номер
unknown, С. 106227 - 106227
Опубликована: Фев. 1, 2025
Язык: Английский
Effects of γ-ray irradiation on insect pests, physicochemical properties, and microbial community of strong-flavor Daqu during maturation
Applied Radiation and Isotopes,
Год журнала:
2025,
Номер
220, С. 111780 - 111780
Опубликована: Март 11, 2025
Язык: Английский
Study of microbial communities, sensory characteristics, volatile flavor compounds and the correlation during the storage of Xiangyang fresh Huangjiu
Food Chemistry X,
Год журнала:
2025,
Номер
unknown, С. 102340 - 102340
Опубликована: Март 1, 2025
Язык: Английский
Enhanced bacterial cultivation supports the identification and function evaluation of cultured but not sequenced (CBNS) bacteria of high-temperature Daqu
Food Bioscience,
Год журнала:
2025,
Номер
unknown, С. 106488 - 106488
Опубликована: Март 1, 2025
Язык: Английский
Identifying Key Microorganisms During the Low-Temperature Incubation Phase in the Production of Medium-High Temperature Daqu
Journal of the American Society of Brewing Chemists,
Год журнала:
2025,
Номер
unknown, С. 1 - 15
Опубликована: Апрель 9, 2025
Язык: Английский
The microbial characteristics in low-temperature Daqu from the eastern Anhui region
All Life,
Год журнала:
2025,
Номер
18(1)
Опубликована: Март 15, 2025
Язык: Английский
High-temperature Daqu of different colors from the Zibo region of China: Analysis of microbial community structure, physicochemical characteristics, and enzymatic activities
Research Square (Research Square),
Год журнала:
2024,
Номер
unknown
Опубликована: Сен. 18, 2024
Abstract
In
this
study,
PacBio
SMRT
sequencing
technology
was
employed
to
analyze
the
microbial
community
structure
of
high-temperature
Daqu
(HTD)
different
colors.
Subsequently,
physicochemical
characteristics
and
enzymatic
activities
types
HTD
were
measured,
correlation
these
factors
with
communities
analyzed.
Compared
White
HTD,
Black
had
a
significantly
higher
density,
hardness,
water
content,
activity,
etc
(
P
<
0.05).
Sequencing
analysis
revealed
that
key
bacterial
fungal
groups
in
Kroppenstedtia
sanguinis
Thermoascus
crustaceus,
an
average
relative
abundance
42.97%
67.32%,
respectively.
Meanwhile,
dominated
by
bacterium
Weissella
confusa
fungus
aurantiacus,
which
18.23%
35.55%,
Co-occurrence
network
showed
stability.
α-
β-diversity
analyses
significant
differences
structures
Finally,
demonstrated
relationship
between
microorganisms
stronger
HTD.
These
results
offer
scientific
basis
for
standardization
production.
Язык: Английский
Effects of starters on the quality of fermented fish (Zaoyu): Key microorganisms for coloring, softening, and improving flavor
Food Chemistry,
Год журнала:
2024,
Номер
465, С. 142087 - 142087
Опубликована: Ноя. 17, 2024
Язык: Английский