Characteristics and Correlation of the Microbial Communities and Flavor Compounds during the First Three Rounds of Fermentation in Chinese Sauce-Flavor Baijiu

por Xu, Youqiang, Wu, Mengqin, Niu, Jialiang, Lin, Mengwei, Zhu, Hua, Wang, Kun, Li, Xiuting, Sun, Baoguo
Publicado 2023

Simulated Fermentation of Strong-Flavor Baijiu through Functional Microbial Combination to Realize the Stable Synthesis of Important Flavor Chemicals

por Xu, Youqiang, Wu, Mengqin, Zhao, Dong, Zheng, Jia, Dai, Mengqi, Li, Xiuting, Li, Weiwei, Zhang, Chengnan, Sun, Baoguo
Publicado 2023

Characterization of an Aspergillus niger for Efficient Fatty Acid Ethyl Ester Synthesis in Aqueous Phase and the Molecular Mechanism

por Xu, Youqiang, Huang, Huiqin, Lu, Hongyun, Wu, Mengqin, Lin, Mengwei, Zhang, Chunsheng, Zhao, Zhigang, Li, Weiwei, Zhang, Chengnan, Li, Xiuting, Sun, Baoguo
Publicado 2022