Cargando…

Environmental Factors Affecting Microbiota Dynamics during Traditional Solid-state Fermentation of Chinese Daqu Starter

In this study, we investigated the microbiota dynamics during two industrial-scale traditional solid-state fermentation (SSF) processes of Daqu starters. Similar evolution profiles of environmental parameters, enzymatic activities, microbial amounts, and communities were observed during the medium t...

Descripción completa

Detalles Bibliográficos
Autores principales:	Li, Pan, Lin, Weifeng, Liu, Xiong, Wang, Xiaowen, Luo, Lixin
Formato:	Online Artículo Texto
Lenguaje:	English
Publicado:	Frontiers Media S.A. 2016
Materias:	Microbiology
Acceso en línea:	https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4972817/ https://www.ncbi.nlm.nih.gov/pubmed/27540378 http://dx.doi.org/10.3389/fmicb.2016.01237

Ejemplares similares

Formation of a Mixed-Species Biofilm Is a Survival Strategy for Unculturable Lactic Acid Bacteria and Saccharomyces cerevisiae in Daqu, a Chinese Traditional Fermentation Starter
por: Fan, Yi, et al.
Publicado: (2020)

Taorong-type Baijiu starter: Analysis of fungal community and metabolic characteristics of middle-temperature Daqu and high-temperature Daqu
por: Liu, Yanbo, et al.
Publicado: (2022)

Metaproteomics profiling of the microbial communities in fermentation starters (Daqu) during multi-round production of Chinese liquor
por: Zhao, Jinzhi, et al.
Publicado: (2023)

Comparative analysis of the microbiotas and physicochemical properties inside and outside medium-temperature Daqu during the fermentation and storage
por: Hou, Xiaoge, et al.
Publicado: (2022)

Comparison of the Fermentation Activities and Volatile Flavor Profiles of Chinese Rice Wine Fermented Using an Artificial Starter, a Traditional JIUYAO and a Commercial Starter
por: Chen, Chen, et al.
Publicado: (2021)

Unraveling the Contribution of High Temperature Stage to Jiang-Flavor Daqu, a Liquor Starter for Production of Chinese Jiang-Flavor Baijiu, With Special Reference to Metatranscriptomics
por: Yi, Zhuolin, et al.
Publicado: (2019)

Physicochemical Factors Affecting Microbiota Dynamics During Traditional Solid-State Fermentation of Chinese Strong-Flavor Baijiu
por: Guan, Tongwei, et al.
Publicado: (2020)

Correlation: Between Autochthonous Microbial Diversity and Volatile Metabolites During the Fermentation of Nongxiang Daqu
por: Deng, Yuke, et al.
Publicado: (2021)

Response of microbiota to exogenous inoculation improved the enzymatic activities of medium-temperature Daqu
por: Pan, Qianglin, et al.
Publicado: (2022)

Microbiota of table olive fermentations and criteria of selection for their use as starters
por: Heperkan, Dilek
Publicado: (2013)

Analysis of Bacterial Diversity in Different Types of Daqu and Fermented Grains From Danquan Distillery
por: Shang, Changhua, et al.
Publicado: (2022)

Specific Volumetric Weight-Driven Shift in Microbiota Compositions With Saccharifying Activity Change in Starter for Chinese Baijiu Fermentation
por: Wang, Bowen, et al.
Publicado: (2018)

Microbial Community Affects Daqu Quality and the Production of Ethanol and Flavor Compounds in Baijiu Fermentation
por: Han, Pei-Jie, et al.
Publicado: (2023)

Isolation and Identification of a High-Yield Ethyl Caproate-Producing Yeast From Daqu and Optimization of Its Fermentation
por: Fan, Guangsen, et al.
Publicado: (2021)

Functional microorganisms in Baijiu Daqu: Research progress and fortification strategy for application
por: Li, Haideng, et al.
Publicado: (2023)

Effect of Fortified Daqu on the Microbial Community and Flavor in Chinese Strong-Flavor Liquor Brewing Process
por: He, Guiqiang, et al.
Publicado: (2019)

Analysis of the Formation of Sauce-Flavored Daqu Using Non-targeted Metabolomics
por: Luo, Shuai, et al.
Publicado: (2022)

Structural Characteristics and Formation Mechanism of Microbiota Related to Fermentation Ability and Alcohol Production Ability in Nongxiang Daqu
por: Tang, Jie, et al.
Publicado: (2022)

Role of Starter Cultures on the Safety of Fermented Meat Products
por: Laranjo, Marta, et al.
Publicado: (2019)

Editorial: Role of starters on the safety of fermented food products
por: Laranjo, Marta
Publicado: (2023)

Quantitative metaproteomics reveals composition and metabolism characteristics of microbial communities in Chinese liquor fermentation starters
por: Zhao, Jinzhi, et al.
Publicado: (2023)

Development of Candida autochthonous starter for cigar fermentation via dissecting the microbiome
por: Jia, Yun, et al.
Publicado: (2023)

Comparison of Bacterial Diversity Between Two Traditional Starters and the Round-Koji-Maker Starter for Traditional Cantonese Chi-Flavor Liquor Brewing
por: Wang, Jie, et al.
Publicado: (2018)

Yeasts from Chinese strong flavour Daqu samples: isolation and evaluation of their potential for fortified Daqu production
por: Pu, Shunchang, et al.
Publicado: (2021)

Control of Biogenic Amines in Fermented Sausages: Role of Starter Cultures
por: Latorre-Moratalla, M.L., et al.
Publicado: (2012)

Unraveling Core Functional Microbiota in Traditional Solid-State Fermentation by High-Throughput Amplicons and Metatranscriptomics Sequencing
por: Song, Zhewei, et al.
Publicado: (2017)

Comparative Analysis of Physicochemical Properties and Microbial Composition in High-Temperature Daqu With Different Colors
por: Deng, Ling, et al.
Publicado: (2020)

Evaluation of Bacillus spp. as dough starters for Adhirasam - A traditional rice based fermented food of Southern India
por: Anisha, Anvar Hussain Noorul, et al.
Publicado: (2015)

Analysis of Difference in Microbial Community and Physicochemical Indices Between Surface and Central Parts of Chinese Special-Flavor Baijiu Daqu
por: Chen, Yanru, et al.
Publicado: (2021)

Understanding the Shifts of Microbial Community and Metabolite Profile From Wheat to Mature Daqu
por: Zhang, Yuandi, et al.
Publicado: (2021)

Application of starter cultures to table olive fermentation: an overview on the experimental studies
por: Corsetti, Aldo, et al.
Publicado: (2012)

Effects of Different Daqu on Microbial Community Domestication and Metabolites in Nongxiang Baijiu Brewing Microecosystem
por: Mao, Fengjiao, et al.
Publicado: (2022)

Systematic analysis of Baobaoqu fermentation starter for Wuliangye Baijiu by the combination of metagenomics and metabolomics
por: Zhang, Qingmei, et al.
Publicado: (2022)

Gene Mining and Flavour Metabolism Analyses of Wickerhamomyces anomalus Y-1 Isolated From a Chinese Liquor Fermentation Starter
por: Shi, Xin, et al.
Publicado: (2022)

Interaction of acetic acid bacteria and lactic acid bacteria in multispecies solid-state fermentation of traditional Chinese cereal vinegar
por: Xia, Menglei, et al.
Publicado: (2022)

Major Metabolites and Microbial Community of Fermented Black Glutinous Rice Wine With Different Starters
por: Jiang, Li, et al.
Publicado: (2020)

Exploring the Successions in Microbial Community and Flavor of Daqu during Fermentation Produced by Different Pressing Patterns
por: Huang, Ping, et al.
Publicado: (2023)

Profiling of Fungal Diversity and Fermentative Yeasts in Traditional Chinese Xiaoqu
por: Wang, Chunxiao, et al.
Publicado: (2020)

Microbial Diversity and Biochemical Analysis of Suanzhou: A Traditional Chinese Fermented Cereal Gruel
por: Qin, Huibin, et al.
Publicado: (2016)

Evaluation of microbial communities of Chinese Feng-flavor Daqu with effects of environmental factors using traceability analysis
por: Zhang, Yongli, et al.
Publicado: (2023)

Cannot write session to /tmp/vufind_sessions/sess_82gchb8jf6ss7qs6dqjrekfdqu