Results 141 to 150 of about 4,055 (228)

Integrative analysis of fungal communities in three types of Baijiu Daqu using third-generation sequencing and culturomics. [PDF]

Front Microbiol
Wei YH, Han DY, Song L, Guo LC, Bai M, Han PJ, Zhu HY, Wen Z.   +7 more
europepmc   +1 more source

Germination-induced cyanide accumulation during the grain hydration process of <i>Jiangxiangxing</i> Baijiu. [PDF]

Food Chem X
Zhu Y, Qin R, Han Y, Chen S, Xu Y.
europepmc   +1 more source

Multi-Omics Insights into Microbial Community Dynamics and Functional Shifts During Double-Round Bottom Fermentation of Strong-Flavor Baijiu. [PDF]

Foods
Li J, Guo Y, Yang Y, Li S, Xu T, Zeng R, Wang S, Shen C, Xu Z, Zuo Y, Xiao C.   +10 more
europepmc   +1 more source

Multiomics analysis of microbial succession and flavor formation mechanism during the fermentation process of Maotai-flavour Baijiu. [PDF]

Food Chem X
Shi X, Fan C, Hui M, Tian Q, Zhang F, Pan C.   +5 more
europepmc   +1 more source

Research progress of Bacillus in Baijiu brewing

Zhongguo niangzao
Chinese Baijiu is unique among the world alcoholic drinks because of its unique production technology and liquor body style, in which multi- strains fermentation is the main technological feature different from other distilled liquors. As an important microorganism in the brewing process of Baijiu, Bacillus has an extremely important influence on the ...
openaire   +1 more source

Variation of aroma compounds in soy sauce aroma type baijiu during aging: Focusing on the regulatory effect of ethyl lactate on aroma release. [PDF]

Food Chem X
Zhao T, Zhu G, Wu C, Li Y, Wang Z, Li T, Zhang J, Tang S.   +7 more
europepmc   +1 more source

Comprehensive Investigation of Grade-Specific Aroma Signatures in Nongxiangxing Baijiu Using Flavoromics Approaches. [PDF]

Foods
Sun Y, Zhang H, Zhang H, Huang J, Du L, Wang J.   +5 more
europepmc   +1 more source

Editorial: Diversity, function, and application of microbes in the fermentation or production of traditional food. [PDF]

Front Microbiol
Dong W, Chen S, Hu Y.
europepmc   +1 more source

Microbial community, metabolic, and flavor differences among high-temperature Daqu with varying Douchi aroma intensities: a comprehensive metagenomic and metabolomic analysis. [PDF]

Food Chem X
He Y, Qiao M, Zhang H, Xiao D, Guo X.
europepmc   +1 more source

Preparation of N-succinyl-<i>L</i>-phenylalanine: exploring its taste-modulating effects and mechanisms on baijiu via multisensory evaluation and molecular simulation. [PDF]

Food Chem X
Huang P, Liu L, Li Y, Cindy, Cui C.
europepmc   +1 more source