Cargando…
Stochastic Processes Drive the Assembly and Metabolite Profiles of Keystone Taxa during Chinese Strong-Flavor Baijiu Fermentation
Multispecies communities participate in the fermentation of Chinese strong-flavor Baijiu (CSFB), and the metabolic activity of the dominant and keystone taxa is key to the flavor quality of the final product. However, their roles in metabolic function and assembly processes are still not fully under...
Autores principales: | Yuan, Shukun, Du, Hai, Zhao, Dong, Qiao, Zongwei, Zheng, Jia, Yu, Xiaowei, Xu, Yan |
---|---|
Formato: | Online Artículo Texto |
Lenguaje: | English |
Publicado: |
American Society for Microbiology
2023
|
Materias: | |
Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10101002/ https://www.ncbi.nlm.nih.gov/pubmed/36916915 http://dx.doi.org/10.1128/spectrum.05103-22 |
Ejemplares similares
-
Amino Acids Drive the Deterministic Assembly Process of Fungal Community and Affect the Flavor Metabolites in Baijiu Fermentation
por: Wei, Junlin, et al.
Publicado: (2023) -
Isolation, Identification, and Fermentation Medium Optimization of a Caproic Acid‑Producing Enterococcus Casseliflavus Strain from Pit Mud of Chinese Strong Flavor Baijiu Ecosystem
por: Luo, Hao, et al.
Publicado: (2022) -
Simulated Fermentation of Strong-Flavor Baijiu through Functional Microbial Combination to Realize the Stable Synthesis of Important Flavor Chemicals
por: Xu, Youqiang, et al.
Publicado: (2023) -
Microbial Community Succession and Its Environment Driving Factors During Initial Fermentation of Maotai-Flavor Baijiu
por: Hao, Fei, et al.
Publicado: (2021) -
Effect of microbial interaction on flavor quality in Chinese baijiu fermentation
por: Gao, Lei, et al.
Publicado: (2022)