نتائج البحث

Effects of Daqu properties on the microbial community and their metabolites in fermented grains in Baijiu fermentation system.

• Authors : Mao, Fengjiao; Huang, Jun; Zhou, Rongqing

Subjects: *MICROBIAL communities; *MICROBIAL metabolites; *LACTIC acid

• Source: Canadian Journal of Microbiology. 2023, Vol. 69 Issue 4, p170-181. 12p.

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Bacterial diversity associated with volatile compound accumulation in pit mud of Chinese strong-flavor baijiu pit.

• Authors : Shoubao, Yan¹ (AUTHOR); Yonglei, Jia² (AUTHOR); Qi, Zhang¹ (AUTHOR)

• Source: AMB Express. 1/7/2023, Vol. 13 Issue 1, p1-13. 13p.

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Community structure and spatial characteristics of high-temperature Daqu in eight Baijiu companies in Maotai town.

• Authors : MA Yesheng¹; YU Miao¹; WANG Mian¹

• Source: Journal of Light Industry. Oct2023, Vol. 38 Issue 5, p26-35. 10p.

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Microbial succession and its effect on key aroma components during light-aroma-type Xiaoqu Baijiu brewing process.

• Authors : Lin, Bin¹ (AUTHOR); Tang, Jie¹ (AUTHOR); Yang, Qiang¹ (AUTHOR)

Subjects: *LIQUORS; *SORGHUM; *FUNGAL communities

• Source: World Journal of Microbiology & Biotechnology. Oct2022, Vol. 38 Issue 10, p1-14. 14p.

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Bacterial community diversity of shilixiang baijiu Daqu based on metagenomics.

• Authors : Tian, Ning¹ (AUTHOR); Guo, Xuan¹ (AUTHOR); Wang, Mengzhen¹ (AUTHOR)

Subjects: *BACTERIAL communities; *BACTERIAL diversity; *BACTERIAL population

• Source: Journal of Food Biochemistry. Oct2020, Vol. 44 Issue 10, p1-11. 11p.

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Study on spatial heterogeneity of active microbial community in strong-flavor Baijiu fermented grains based on metatranscriptome.

• Authors : TIAN Ruijie¹; ZHANG Yong¹; FENG Dahong¹

• Source: Journal of Light Industry. Feb2022, Vol. 37 Issue 1, p1-11. 11p.

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Analysis of bacterial communities in pit mud from Zhijiang Baijiu distillery using denaturing gradient gel electrophoresis and high‐ throughput sequencing.

• Authors : Tan, Guangxun^1,2 (AUTHOR); Hu, Yuanliang^1,3 (AUTHOR); Huang, Yinna¹ (AUTHOR)

Subjects: *DENATURING gradient gel electrophoresis; *BACTERIAL communities; *MUD

• Source: Journal of the Institute of Brewing. 2020, Vol. 126 Issue 1, p90-97. 8p.

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Multi‐factor analysis of the quality of cellar mud of Luzhou‐flavor liquor in Yibin production area.

• Authors : Han, Baolin¹ (AUTHOR) ; Zhou, Weitao¹ (AUTHOR); Chen, Rangfang¹ (AUTHOR)

Subjects: *FLAVOR; *BASEMENTS; *GAS chromatography/Mass spectrometry (GC-MS)

• Source: Food Science & Nutrition. Jul2024, Vol. 12 Issue 7, p5231-5249. 19p.

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Analysis on bacterial community structure of new and old fermented pit mud of Shedian Liquor.

• Authors : Liu, Yanbo^1,2,3,4 (AUTHOR); Xu, Mingyue^1,3,4 (AUTHOR); Zhao, Zhijun^1,3,4 (AUTHOR)

• Source: Biotechnology & Biotechnological Equipment. 2022, Vol. 36 Issue 1, p653-661. 9p.

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