Cargando…

Analysis of the Formation of Sauce-Flavored Daqu Using Non-targeted Metabolomics

Sauce-flavored Daqu exhibits different colors after being stacked and fermented at high temperatures. Heiqu (black Daqu, BQ) with outstanding functions is difficult to obtain because its formation mechanism is unclear. In this study, we compared the metabolites in different types of Daqu using ultra...

Descripción completa

Detalles Bibliográficos
Autores principales:	Luo, Shuai, Zhang, Qiaoling, Yang, Fan, Lu, Jianjun, Peng, Zheng, Pu, Xiuxin, Zhang, Juan, Wang, Li
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/PMC8988067/ https://www.ncbi.nlm.nih.gov/pubmed/35401474 http://dx.doi.org/10.3389/fmicb.2022.857966

Ejemplares similares

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

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

Microbial Diversity and Volatile Flavor Compounds in Tibetan Flavor Daqu
por: Li, Yaping, et al.
Publicado: (2023)

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)

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)

Effects of aging on the quality of roasted sesame-like flavor Daqu
por: Fan, Guangsen, et al.
Publicado: (2020)

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)

Study on the correlation between microbial communities with physicochemical properties and flavor substances in the Xiasha round of cave-brewed sauce-flavor Baijiu
por: Ren, Tingting, et al.
Publicado: (2023)

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

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

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

Use of Wine and Dairy Yeasts as Single Starter Cultures for Flavor Compound Modification in Fish Sauce Fermentation
por: Gao, Pei, et al.
Publicado: (2019)

Understanding the Shifts of Microbial Community and Metabolite Profile From Wheat to Mature Daqu
por: Zhang, Yuandi, 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)

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

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

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

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

Biochemical and synergistic properties of a novel alpha‐amylase from Chinese nong‐flavor Daqu
por: Chen, Lanchai, et al.
Publicado: (2021)

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

Analysis of bacterial diversity and functional differences of Jiang-flavored Daqu produced in different seasons
por: Wang, Lamei, et al.
Publicado: (2023)

Environmental Factors Affecting Microbiota Dynamics during Traditional Solid-state Fermentation of Chinese Daqu Starter
por: Li, Pan, 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)

Volatile Compounds in Seasoning Sauce Produced from Soy Sauce Residue by Reaction Flavor Technology
por: Wang, Wenfeng, et al.
Publicado: (2018)

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)

HS-SPME Combined with GC-MS/O to Analyze the Flavor of Strong Aroma Baijiu Daqu
por: Wang, Zhe, et al.
Publicado: (2022)

Comparative study on physicochemical properties, microbial composition, and the volatile component of different light flavor Daqu
por: Hu, Panpan, 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)

Insight into broad substrate specificity and synergistic contribution of a fungal α-glucosidase in Chinese Nong-flavor daqu
por: Yi, Zhuolin, et al.
Publicado: (2023)

What Are the Main Factors That Affect the Flavor of Sauce-Aroma Baijiu
por: Niu, Jiao, et al.
Publicado: (2022)

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

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)

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)

Correlational Analysis of the Physicochemical Indexes, Volatile Flavor Components, and Microbial Communities of High-Temperature Daqu in the Northern Region of China
por: Pang, Zemin, et al.
Publicado: (2023)

Effects of Novel Preparation Technology on Flavor of Vegetable-Soy Sauce Compound Condiment
por: Tang, Tiantian, et al.
Publicado: (2023)

Comparison of Flavor Profile Relationship of Soy Sauce under Different Storage Conditions
por: Wang, Rui, et al.
Publicado: (2023)

Multi-omics analyses of the mechanism for the formation of soy sauce-like and soybean flavor in Bacillus subtilis BJ3-2
por: Wu, Yongjun, et al.
Publicado: (2022)

Investigation of Histamine Removal by Electrodialysis from the Fermented Fish Sauce and Its Effects on the Flavor
por: Ding, Yicheng, et al.
Publicado: (2023)

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

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)

Cannot write session to /tmp/vufind_sessions/sess_pash3qe7gg11609882dhmqnulm