Results 1 to 10 of about 2,407 (116)

Analysis of Differences in Microbial Community, Sensory and Physicochemical Properties of Different Layers of Alcoholic Fermentative Material in Maotai-flavor Baijiu Cellar in the Fifth Round of Fermentation [PDF]

Shipin Kexue, 2023
In this study, multi-dimensional characterization of different layers of alcoholic fermentative material in Maotai-flavor baijiu cellar in the fifth round of fermentation from a certain region in Hubei was carried out by route analysis, culturable ...
WANG Yurong, HOU Qiangchuan, TIAN Longxin, LIU Juzhen, ZHOU Jiaping, GUO Zhuang
doaj   +1 more source

Effect of Koji on Flavor Compounds and Sensory Characteristics of Rice Shochu

Molecules, 2023
Koji is an important starter for rice shochu brewing and influences the rice shochu quality. Consequently, we studied the impacts of koji on the flavor compounds and sensory characteristics of rice shochu using molds Aspergillus kawachii SICC 3.917 (A-K),
Huawei Yuan, Li Tan, Yu Zhao, Yuting Wang, Jianlong Li, Guangqian Liu, Chao Zhang, Kunyi Liu, Songtao Wang, Kai Lou   +9 more
doaj   +1 more source

Sand Particle Size and Phosphorus Amount Affect Rhizophagus irregularis Spore Production Using In Vitro Propagated Spore as a Starter Inoculum in Rhizosphere of Maize (Zea mays) Plantlets

Journal of Fungi, 2021
Microbial inoculants, particularly arbuscular mycorrhizal (AM) fungi, have great potential for sustainable crop management. In this study, monoxenic culture of indigenous R. irregularis was developed and used as a tool to determine the minimum phosphorus
Pulak Maitra, Jubair Al-Rashid, Nirmal Chandra Barman, Md. Niuz Morshed Khan, Dipa Mandal, Noorain Munim Rasul, Apu Chowdhury, Ahmed H. El-Sappah, Jia Li   +8 more
doaj   +1 more source

Comparative study on filtration effect of powdered activated carbon and activated carbon fiberboard on strong-flavor Baijiu [PDF]

Zhongguo niangzao
In this study, the filtration performance of activated carbon fiberboard (AKS1, AKS2, AKS4, R11, R33, R54) and powdered activated carbon on the filtration effect of 48%vol strong-flavor (Nongxiangxing) Baijiu was systematically compared.
XUE Runping, XIE Zhengmin, ZHENG Jia, ZHAO Dong, LI Maochun, HUANG Jian, YE Huaxia, ZHANG Qian, WANG Xingming
doaj   +1 more source

Effect of bionic flexible automatic mixer on the quality of fermented grains of multi-grain strong-flavor Baijiu [PDF]

Zhongguo niangzao
To study the application effect of bionic flexible automatic mixer in the brewing of multi-grain strong-flavor (Nongxiangxing) Baijiu, using the fermented grains of strong-flavor Baijiu as the research object, the fermented grains was processed by bionic
LI Zhansheng, WANG Xiaomei, WEN Kexiong, LI Zhi, ZHANG Xia, LU Yanping, SU Jian, ZHENG Jia, LIU Duotao
doaj   +1 more source

Effects of different macroporous adsorption resins and activated carbon for alcoholic beverages on alcohols and esters in strong-flavor Baijiu [PDF]

Zhongguo niangzao
At present, the phenomenon of insufficient ethyl caproate and high ethyl lactate or ethyl acetate is common in strong-flavor (Nongxiangxing) Baijiu, which seriously affect the quality of Baijiu. In this study, five macroporous adsorption resins (polar DA-
YUAN Chunfang, SU Jian, WANG Fang, ZHANG Fuyong, LI Qijun, GOU Zixi, LIU Li, CHEN Shijiang, WANG Han, ZHENG Jia
doaj   +1 more source

Relation of ethanol δ¹³C, hexanoic acid δ¹³C and ethyl hexanoate δ¹³C in Baijiu [PDF]

Zhongguo niangzao
To explore the correlation among the stable carbon isotope ratio (δ13C) of ethanol, hexanoic acid δ13C and ethyl hexanoate δ13C in Baijiu with hexanoic acid and ethyl hexanoate as the main flavor components, based on the dynamic equilibrium reaction ...
ZHANG Qian, XIE Zhengmin, ZHENG Jia, SU Jian, ZHAO Dong, WANG Xingming, WEI Jinping, HUANG Jian, YE Huaxia, XUE Runping, LI Maochun
doaj   +1 more source

Ganoderic Acid and Exopolysaccharide Production by Ganoderma Lucidum from Semi-Solid-State and Submerged Fermentation [PDF]

Biological Journal of Microorganism, 2018
Introduction: Production of Ganoderic acid (GA) and Exopolysaccharide (EPS) with using beneficial fermentation strategy has received great attention recently. The aim of present study is comparison of GA and EPS production by G.
Mehrnaz Esmaeilzadeh, Mehran Kianirad, Ali Sheykhinejad, Alireza Khosravi, Aghil Sharifzadeh   +4 more
doaj   +1 more source

Analysis of aroma components in brewing sorghum by liquid-liquid extraction combined with GC-MS [PDF]

Zhongguo niangzao
By comparing the extraction effects of 3 pretreatment methods, namely liquid-liquid extraction, headspace solid-phase microextraction and solid-phase extraction on aroma components in brewing sorghum, a method based on liquid-liquid extraction combined ...
HU Jiao, LI Songbai, SONG Tingfu, LUO Zhu, LI Yanghua, ZHENG Jia
doaj   +1 more source

Molecular Characterization of a Novel Budgerigar Fledgling Disease Virus Strain From Budgerigars in China

Frontiers in Veterinary Science, 2022
Budgerigar fledgling disease virus (BFDV) is the causative polyomavirus of budgerigar fledgling disease, an important avian immunosuppressive disease in budgerigars (Melopsittacus undulatus).
Xiaoliang Hu, Dongdong Cai, Siru Liu, Yan Li, Lulu Chen, Guangmei Luo, Hongli Pu, Yucan He, Xiangxiao Liu, Lili Zhao, Hongzhi Cao, Tiankuo Yang, Zhige Tian   +12 more
doaj   +1 more source