Cargando…

Bacterial Communities and Prediction of Microbial Metabolic Pathway in Rice Wine Koji From Different Regions in China

Rice wine koji, a traditional homemade starter culture in China, is nutritious and delicious. The final quality of rice wine koji is closely related to the structure of its microbial community. However, the diversity of natural microorganisms in rice wine koji from different regions has not been eva...

Descripción completa

Detalles Bibliográficos
Autores principales:	Zhao, Xinxin, Xiang, Fanshu, Tang, Fengxian, Cai, Wenchao, Guo, Zhuang, Hou, Qiangchuan, Yang, Xinquan, Song, Wen, Shan, Chunhui
Formato:	Online Artículo Texto
Lenguaje:	English
Publicado:	Frontiers Media S.A. 2022
Materias:	Microbiology
Acceso en línea:	https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8762310/ https://www.ncbi.nlm.nih.gov/pubmed/35046909 http://dx.doi.org/10.3389/fmicb.2021.748779

Ejemplares similares

Pretreatment methods affecting the color, flavor, bioactive compounds, and antioxidant activity of jujube wine
por: Cai, Wenchao, et al.
Publicado: (2020)

The Depth-Depended Fungal Diversity and Non-depth-Depended Aroma Profiles of Pit Mud for Strong-Flavor Baijiu
por: Cai, Wenchao, et al.
Publicado: (2022)

Insights into the Aroma Profile of Sauce-Flavor Baijiu by GC-IMS Combined with Multivariate Statistical Analysis
por: Cai, Wenchao, 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)

Microbial Community and Metabolite Dynamics During Soy Sauce Koji Making
por: Tan, Guiliang, et al.
Publicado: (2022)

Characterization of bacterial community and flavor differences of different types of Douchi
por: Wang, Yurong, et al.
Publicado: (2021)

The Fungal Communities and Flavor Profiles in Different Types of High-Temperature Daqu as Revealed by High-Throughput Sequencing and Electronic Senses
por: Cai, Wenchao, et al.
Publicado: (2021)

Evaluation of Bacterial Diversity and Evolutionary Dynamics of Gut Bifidobacterium longum Isolates Obtained from Older Individuals in Hubei Province, China
por: Zhang, Zhendong, et al.
Publicado: (2022)

Analysis of microbial diversity and functional differences in different types of high‐temperature Daqu
por: Wang, Yurong, et al.
Publicado: (2020)

Koji Starter and Koji World in Japan
por: Yamashita, Hideyuki
Publicado: (2021)

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)

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

High‐throughput sequencing‐based analysis of fungal diversity and taste quality evaluation of Douchi, a traditional fermented food
por: Wang, Yurong, et al.
Publicado: (2020)

Effect of Koji on Flavor Compounds and Sensory Characteristics of Rice Shochu
por: Yuan, Huawei, et al.
Publicado: (2023)

Influence of Climate on Soil and Wine Bacterial Diversity on a Vineyard in a Non-traditional Wine Region in Argentina
por: Rivas, Gabriel A., et al.
Publicado: (2021)

From the Vineyard to the Winery: How Microbial Ecology Drives Regional Distinctiveness of Wine
por: Liu, Di, et al.
Publicado: (2019)

Research advances on sake rice, koji, and sake yeast: A review
por: Zhang, Kaizheng, et al.
Publicado: (2020)

Invasive growth of Aspergillus oryzae in rice koji and increase of nuclear number
por: Yasui, Mizuki, et al.
Publicado: (2020)

The differences between broad bean koji fermented in laboratory and factory conditions by an efficient Aspergillus oryzae
por: Li, Heng, et al.
Publicado: (2023)

Evaluating the effect of lactic acid bacteria fermentation on quality, aroma, and metabolites of chickpea milk
por: Zhang, Panling, et al.
Publicado: (2022)

The formation of higher alcohols in rice wine fermentation using different rice cultivars
por: Wang, Chunxiao, et al.
Publicado: (2022)

Identification of galactofuranose antigens such as galactomannoproteins and fungal-type galactomannan from the yellow koji fungus (Aspergillus oryzae)
por: Kadooka, Chihiro, et al.
Publicado: (2023)

Metabolomic Profiles of Aspergillus oryzae and Bacillus amyloliquefaciens During Rice Koji Fermentation
por: Lee, Da Eun, et al.
Publicado: (2016)

Metabolic Visualization Reveals the Distinct Distribution of Sugars and Amino Acids in Rice Koji
por: Putri Wisman, Adinda, et al.
Publicado: (2020)

Chitosan treatment reduces softening and chilling injury in cold-stored Hami melon by regulating starch and sucrose metabolism
por: Zhang, Qin, et al.
Publicado: (2022)

Identification of Glutathione S-Transferase Genes in Hami Melon (Cucumis melo var. saccharinus) and Their Expression Analysis Under Cold Stress
por: Song, Wen, et al.
Publicado: (2021)

Exploring metabolic dynamics during the fermentation of sea buckthorn beverage: comparative analysis of volatile aroma compounds and non-volatile metabolites using GC–MS and UHPLC–MS
por: Peng, Bo, et al.
Publicado: (2023)

Japanese Traditional Miso and Koji Making
por: Kusumoto, Ken-Ichi, et al.
Publicado: (2021)

Impact of Microbial Composition of Cambodian Traditional Dried Starters (Dombea) on Flavor Compounds of Rice Wine: Combining Amplicon Sequencing With HP-SPME-GCMS
por: Ly, Sokny, et al.
Publicado: (2018)

Identification of Rice Koji Extract Components that Increase β-Glucocerebrosidase Levels in Human Epidermal Keratinocytes
por: Maeda, Kazuhisa, et al.
Publicado: (2018)

Physiochemical Quality and Sensory Characteristics of koji Made with Soybean, Rice, and Wheat for Commercial doenjang Production
por: Hong, Hyun Hee, et al.
Publicado: (2020)

Cocultivation Study of Monascus spp. and Aspergillus niger Inspired From Black-Skin-Red-Koji by a Double-Sided Petri Dish
por: Yuan, Xi, et al.
Publicado: (2021)

Occupational hypersensitivity pneumonitis in a koji brewer
por: Ishiguro, Takashi, et al.
Publicado: (2018)

Predicting bacterial transport through saturated porous media using an automated machine learning model
por: Chen, Fengxian, et al.
Publicado: (2023)

Bio-Protection as an Alternative to Sulphites: Impact on Chemical and Microbial Characteristics of Red Wines
por: Simonin, Scott, et al.
Publicado: (2020)

Quantifying bacterial concentration in water and sand media during flow-through experiments using a non-invasive, real-time, and efficient method
por: Zhang, Xiaoming, et al.
Publicado: (2022)

Gochujang prepared using rice and wheat koji partially alleviates high‐fat diet‐induced obesity in rats
por: Son, Hee‐Kyoung, et al.
Publicado: (2020)

Changes of Physiochemical and Enzymatic Activities of doenjang Prepared with Different Amount of Rice koji during 30 Days of Fermentation
por: Jo, Yongwoo, et al.
Publicado: (2021)

Insights into the bacterial community and its temporal succession during the fermentation of wine grapes
por: Piao, Hailan, et al.
Publicado: (2015)

Impact of Chemical and Biological Fungicides Applied to Grapevine on Grape Biofilm, Must, and Wine Microbial Diversity
por: Escribano-Viana, Rocío, et al.
Publicado: (2018)

Cannot write session to /tmp/vufind_sessions/sess_6av4q82e4kjj62h4qsatugl4mi