Cargando…

Microbiota Composition during Fermentation of Broomcorn Millet Huangjiu and Their Effects on Flavor Quality

Broomcorn millet Huangjiu brewing is usually divided into primary fermentation and post-fermentation. Microbial succession is the major factor influencing the development of the typical Huangjiu flavor. Here, we report the changes in flavor substances and microbial community during the primary ferme...

Descripción completa

Detalles Bibliográficos
Autores principales:	Wang, Ke, Wu, Huijun, Wang, Jiaxuan, Ren, Qing
Formato:	Online Artículo Texto
Lenguaje:	English
Publicado:	MDPI 2023
Materias:	Article
Acceso en línea:	https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10379140/ https://www.ncbi.nlm.nih.gov/pubmed/37509772 http://dx.doi.org/10.3390/foods12142680

Ejemplares similares

The changes of microbial diversity and flavor compounds during the fermentation of millet Huangjiu, a traditional Chinese beverage
por: Yan, Yi, et al.
Publicado: (2022)

The genome of broomcorn millet
por: Zou, Changsong, et al.
Publicado: (2019)

The Alkali Tolerance of Broomcorn Millet (Panicum miliaceum L.) at the Germination and Seedling Stage: The Case of 296 Broomcorn Millet Genotypes
por: Ma, Qian, et al.
Publicado: (2021)

Effects of Protein Components on the Chemical Composition and Sensory Properties of Millet Huangjiu (Chinese Millet Wine)
por: Zhou, Chenguang, et al.
Publicado: (2023)

Flavor Formation in Chinese Rice Wine (Huangjiu): Impacts of the Flavor-Active Microorganisms, Raw Materials, and Fermentation Technology
por: Yang, Yijin, et al.
Publicado: (2020)

Microbial succession and exploration of higher alcohols-producing core bacteria in northern Huangjiu fermentation
por: Yan, Yi, et al.
Publicado: (2022)

Microbial Community Dynamics and the Correlation between Specific Bacterial Strains and Higher Alcohols Production in Tartary Buckwheat Huangjiu Fermentation
por: Yin, Sheng, et al.
Publicado: (2023)

Identification and function analysis of yellow-leaf mutant (YX-yl) of broomcorn millet
por: Wang, Yushen, et al.
Publicado: (2022)

Corrigendum: Flavor Formation in Chinese Rice Wine (Huangjiu): Impacts of the Flavor-Active Microorganisms, Raw Materials, and Fermentation Technology
por: Yang, Yijin, et al.
Publicado: (2021)

Genetic evidence for a western Chinese origin of broomcorn millet (Panicum miliaceum)
por: Hunt, Harriet V, et al.
Publicado: (2018)

Chromosome conformation capture resolved near complete genome assembly of broomcorn millet
por: Shi, Junpeng, et al.
Publicado: (2019)

Shift in subsistence crop dominance from broomcorn millet to foxtail millet around 5500 BP in the western Loess Plateau
por: Yang, Yishi, et al.
Publicado: (2022)

Genetic diversity and phylogeography of broomcorn millet (Panicum miliaceum L.) across Eurasia
por: Hunt, Harriet V, et al.
Publicado: (2011)

Reticulate evolution in Panicum (Poaceae): the origin of tetraploid broomcorn millet, P. miliaceum
por: Hunt, Harriet V., et al.
Publicado: (2014)

Broomcorn and foxtail millet were cultivated in Taiwan about 5000 years ago
por: Tsang, Chen-Hwa, et al.
Publicado: (2017)

Comparison of fungal communities and nonvolatile flavor components in black Huangjiu formed using different inoculation fermentation methods
por: Li, Pingping, et al.
Publicado: (2022)

Genomic resources of broomcorn millet: demonstration and application of a high-throughput BAC mapping pipeline
por: Xu, Wei, et al.
Publicado: (2021)

Molecular Basis of the Waxy Endosperm Starch Phenotype in Broomcorn Millet (Panicum miliaceum L.)
por: Hunt, Harriet V., et al.
Publicado: (2010)

Functional Characteristics of Lactic Acid Bacteria In Vitro Isolated from Spontaneously Fermented Sour Porridge with Broomcorn Millet in Northwestern Shanxi Province of China
por: Wang, Qi, et al.
Publicado: (2022)

Leaf Transcriptome Analysis of Broomcorn Millet Uncovers Key Genes and Pathways in Response to Sporisorium destruens
por: Jin, Fei, et al.
Publicado: (2021)

Biochar and Nitrogen Fertilizer Change the Quality of Waxy and Non-Waxy Broomcorn Millet (Panicum miliaceum L.) Starch
por: Zhang, Miaomiao, et al.
Publicado: (2023)

The Production of Intensified Qu and Its Microbial Communities and Aroma Variation during the Fermentation of Huangjiu (Chinese Rice Wine)
por: Zheng, Siman, et al.
Publicado: (2023)

Dynamic and Comparative Transcriptome Analyses Reveal Key Factors Contributing to Cadmium Tolerance in Broomcorn Millet
por: Liu, Jiajia, et al.
Publicado: (2022)

The potential of stable carbon and nitrogen isotope analysis of foxtail and broomcorn millets for investigating ancient farming systems
por: Dong, Yu, et al.
Publicado: (2022)

Transcriptome-wide identification and expression profiles of the WRKY transcription factor family in Broomcorn millet (Panicum miliaceum L.)
por: Yue, Hong, et al.
Publicado: (2016)

A high-quality, phased genome assembly of broomcorn millet reveals the features of its subgenome evolution and 3D chromatin organization
por: Wang, Zhiheng, et al.
Publicado: (2023)

De novo Assembly and Characterization of the Transcriptome of Broomcorn Millet (Panicum miliaceum L.) for Gene Discovery and Marker Development
por: Yue, Hong, et al.
Publicado: (2016)

Study on relationship between bacterial diversity and quality of Huangjiu (Chinese Rice Wine) fermentation
por: Xie, Guangfa, et al.
Publicado: (2021)

Waxy Phenotype Evolution in the Allotetraploid Cereal Broomcorn Millet: Mutations at the GBSSI Locus in Their Functional and Phylogenetic Context
por: Hunt, Harriet V., et al.
Publicado: (2013)

Phytolith analysis for differentiating between broomcorn millet (Panicum miliaceum) and its weed/feral type (Panicum ruderale)
por: Zhang, Jianping, et al.
Publicado: (2018)

Genetic Diversity and Population Structure of Broomcorn Millet (Panicum miliaceum L.) Cultivars and Landraces in China Based on Microsatellite Markers
por: Liu, Minxuan, et al.
Publicado: (2016)

Identification and fine-mapping of a major QTL (PH1.1) conferring plant height in broomcorn millet (Panicum miliaceum)
por: Liu, Tianpeng, et al.
Publicado: (2022)

Plant Stage, Not Drought Stress, Determines the Effect of Cultivars on Bacterial Community Diversity in the Rhizosphere of Broomcorn Millet (Panicum miliaceum L.)
por: Na, Xiaofan, et al.
Publicado: (2019)

The Identification of Broomcorn Millet bZIP Transcription Factors, Which Regulate Growth and Development to Enhance Stress Tolerance and Seed Germination
por: An, Peipei, et al.
Publicado: (2022)

Effect of Different Processing Methods on the Accumulation of the Phenolic Compounds and Antioxidant Profile of Broomcorn Millet (Panicum miliaceum L.) Flour
por: Kalam Azad, Md Obyedul, et al.
Publicado: (2019)

New AMS (14)C dates track the arrival and spread of broomcorn millet cultivation and agricultural change in prehistoric Europe
por: Filipović, Dragana, et al.
Publicado: (2020)

Integrated meta-omics approaches reveal Saccharopolyspora as the core functional genus in huangjiu fermentations
por: Liu, Shuangping, et al.
Publicado: (2023)

The way of Qu‐making significantly affected the volatile flavor compounds in Huangjiu (Chinese rice wine) during different brewing stages
por: Peng, Qi, et al.
Publicado: (2022)

Genome-wide analysis of the NAC transcription factor family in broomcorn millet (Panicum miliaceum L.) and expression analysis under drought stress
por: Shan, Zhongying, et al.
Publicado: (2020)

Unraveling the difference in flavor characteristics of Huangjiu fermented with different rice varieties using dynamic sensory evaluation and comprehensive two-dimensional gas chromatography–quadrupole mass spectrometry
por: Yu, Haiyan, et al.
Publicado: (2023)

Cannot write session to /tmp/vufind_sessions/sess_unhmt7qq32hq015sg3fp6dpujq