Cargando…

Multiple Batches of Fermentation Promote the Formation of Functional Microbiota in Chinese Miscellaneous-Flavor Baijiu Fermentation

Baiyunbian baijiu, the most popular miscellaneous-flavor baijiu in China, has been widely consumed for decades. Similar to many Chinese baijiu, Baiyunbian baijiu is fermented in five successive batches every year. Sensory analysis demonstrated that the raw baijiu obtained from the last two fermentat...

Descripción completa

Detalles Bibliográficos
Autores principales:	Liu, Pulin, Miao, Lihong
Formato:	Online Artículo Texto
Lenguaje:	English
Publicado:	Frontiers Media S.A. 2020
Materias:	Microbiology
Acceso en línea:	https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7005924/ https://www.ncbi.nlm.nih.gov/pubmed/32082290 http://dx.doi.org/10.3389/fmicb.2020.00075

Ejemplares similares

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

Effect of microbial interaction on flavor quality in Chinese baijiu fermentation
por: Gao, Lei, et al.
Publicado: (2022)

Bacterial Diversity, Organic Acid, and Flavor Analysis of Dacha and Ercha Fermented Grains of Fen Flavor Baijiu
por: Xue, Yu’ang, et al.
Publicado: (2022)

Characteristics of the Microbial Community in the Production of Chinese Rice-Flavor Baijiu and Comparisons With the Microflora of Other Flavors of Baijiu
por: Hu, Yuanliang, et al.
Publicado: (2021)

Composition and Metabolic Functions of the Microbiome in Fermented Grain during Light-Flavor Baijiu Fermentation
por: Huang, Xiaoning, et al.
Publicado: (2020)

Microbial Community Succession and Its Environment Driving Factors During Initial Fermentation of Maotai-Flavor Baijiu
por: Hao, Fei, et al.
Publicado: (2021)

Raw Material Regulates Flavor Formation via Driving Microbiota in Chinese Liquor Fermentation
por: Liu, Chongchong, et al.
Publicado: (2019)

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)

Application of Wickerhamomyces anomalus in Simulated Solid-State Fermentation for Baijiu Production: Changes of Microbial Community Structure and Flavor Metabolism
por: Wang, Wenhua, et al.
Publicado: (2020)

Insights into the influence of physicochemical parameters on the microbial community and volatile compounds during the ultra-long fermentation of compound-flavor Baijiu
por: Cheng, Wei, et al.
Publicado: (2023)

Silage Fermentation on Sweet Sorghum Whole Plant for Fen-Flavor Baijiu
por: Li, Hongshen, et al.
Publicado: (2021)

Effect of Environmental Microorganisms on Fermentation Microbial Community of Sauce-Flavor baijiu
por: Lu, Yuhan, et al.
Publicado: (2022)

Effects of ultra-long fermentation time on the microbial community and flavor components of light-flavor Xiaoqu Baijiu based on fermentation tanks
por: Tang, Jie, et al.
Publicado: (2021)

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, et al.
Publicado: (2023)

Exploring the Role of Active Functional Microbiota in Flavor Generation by Integrated Metatranscriptomics and Metabolomics during Niulanshan Baijiu Fermentation
por: Pan, Yuanyuan, et al.
Publicado: (2023)

Characterization and Correlation of Microbiota and Higher Alcohols Based on Metagenomic and Metabolite Profiling during Rice-Flavor Baijiu Fermentation
por: Wang, Hong, 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)

Diversity and Function of Microbial Community in Chinese Strong-Flavor Baijiu Ecosystem: A Review
por: Zou, Wei, et al.
Publicado: (2018)

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

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

Stochastic Processes Drive the Assembly and Metabolite Profiles of Keystone Taxa during Chinese Strong-Flavor Baijiu Fermentation
por: Yuan, Shukun, et al.
Publicado: (2023)

Unravelling Metabolic Heterogeneity of Chinese Baijiu Fermentation in Age-Gradient Vessels
por: Miao, Zijian, et al.
Publicado: (2023)

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)

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)

Simulation and Control of the Formation of Ethyl Carbamate during the Fermentation and Distillation Processes of Chinese Baijiu
por: Di, Yuhang, et al.
Publicado: (2023)

Extracellular Proteome Analysis and Flavor Formation During Soy Sauce Fermentation
por: Zhao, Guozhong, et al.
Publicado: (2018)

Effect of Multiple Rounds of Enrichment on Metabolite Accumulation and Microbiota Composition of Pit Mud for Baijiu Fermentation
por: Li, Dong, et al.
Publicado: (2023)

Culturing Bacteria From Fermentation Pit Muds of Baijiu With Culturomics and Amplicon-Based Metagenomic Approaches
por: Xu, Jialiang, et al.
Publicado: (2020)

Application Potential of Baijiu Non-Saccharomyces Yeast in Winemaking Through Sequential Fermentation With Saccharomyces cerevisiae
por: Li, Rui-Rui, et al.
Publicado: (2022)

Systematic Review of Actinomycetes in the Baijiu Fermentation Microbiome
por: Chen, Cong, et al.
Publicado: (2022)

Zygosaccharomyces bailii Is a Potential Producer of Various Flavor Compounds in Chinese Maotai-Flavor Liquor Fermentation
por: Xu, Yan, et al.
Publicado: (2017)

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)

Effect of the environment microbiota on the flavour of light-flavour Baijiu during spontaneous fermentation
por: Pang, Xiao-Na, et al.
Publicado: (2018)

Zooming in on Butyrate-Producing Clostridial Consortia in the Fermented Grains of Baijiu via Gene Sequence-Guided Microbial Isolation
por: Chai, Li-Juan, et al.
Publicado: (2019)

Characterization of Microbial Diversity and Community Structure in Fermentation Pit Mud of Different Ages for Production of Strong-Aroma Baijiu
por: WANG, XU-JIA, et al.
Publicado: (2020)

Schizosaccharomyces pombe Can Reduce Acetic Acid Produced by Baijiu Spontaneous Fermentation Microbiota
por: Song, Zhewei, et al.
Publicado: (2019)

Volatile Flavor Compounds Profile and Fermentation Characteristics of Milk Fermented by Lactobacillus delbrueckii subsp. bulgaricus
por: Dan, Tong, et al.
Publicado: (2019)

Chinese Baijiu and Whisky: Research Reservoirs for Flavor and Functional Food
por: Li, Jinchen, et al.
Publicado: (2023)

Chinese Baijiu: The Perfect Works of Microorganisms
por: Tu, Wenying, et al.
Publicado: (2022)

Comprehensive genomic and metabolomic analysis revealed the physiological characteristics and pickle like odor compounds metabolic pathways of Bacillus amyloliquefaciens ZZ7 isolated from fermented grains of Maotai-flavor baijiu
por: Yang, Liang, et al.
Publicado: (2023)

Cannot write session to /tmp/vufind_sessions/sess_o7phnuhhsdsrrj8fjrkdhb0v4d