Cargando…

Structural Characteristics and Formation Mechanism of Microbiota Related to Fermentation Ability and Alcohol Production Ability in Nongxiang Daqu

Fermentation ability and alcohol production ability are important quality indicators of Chinese liquor Daqu, reflecting microbial growth and metabolic capacity and ethanol production capacity of Daqu microbiota, respectively. However, information on the microbial community related to the fermentatio...

Descripción completa

Detalles Bibliográficos
Autores principales:	Tang, Jie, Chen, Jie, Chen, Deming, Li, Zijian, Huang, Dan, Luo, Huibo
Formato:	Online Artículo Texto
Lenguaje:	English
Publicado:	MDPI 2022
Materias:	Article
Acceso en línea:	https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9455232/ https://www.ncbi.nlm.nih.gov/pubmed/36076788 http://dx.doi.org/10.3390/foods11172602

Ejemplares similares

Correlation: Between Autochthonous Microbial Diversity and Volatile Metabolites During the Fermentation of Nongxiang Daqu
por: Deng, Yuke, 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)

Isolation and Characterization of Yeast with Benzenemethanethiol Synthesis Ability Isolated from Baijiu Daqu
por: Zhang, Guihu, 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)

Environmental Factors Affecting Microbiota Dynamics during Traditional Solid-state Fermentation of Chinese Daqu Starter
por: Li, Pan, et al.
Publicado: (2016)

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)

Influence of structural features and feruloylation on fermentability and ability to modulate gut microbiota of arabinoxylan in in vitro fermentation
por: Li, Zhongxia, et al.
Publicado: (2023)

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

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

Biochemical and synergistic properties of a novel alpha‐amylase from Chinese nong‐flavor Daqu
por: Chen, Lanchai, 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)

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

Linking Microbial Functional Gene Abundance and Daqu Extracellular Enzyme Activity: Implications for Carbon Metabolism during Fermentation
por: Zhang, Yu-Ting, et al.
Publicado: (2022)

Analysis of Bacterial Diversity in Different Types of Daqu and Fermented Grains From Danquan Distillery
por: Shang, Changhua, 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)

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)

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)

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

Variations of Antioxidant Properties and NO Scavenging Abilities during Fermentation of Tea
por: Xu, Yang, et al.
Publicado: (2011)

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)

Exploration of a Method of Distinguishing Different Nongxiang Tieguanyin Tea Grades Based on Aroma Determined by GC-MS Combined with Chemometrics
por: Wang, Wei, et al.
Publicado: (2019)

Mechanism of Enhancing Pyrazines in Daqu via Inoculating Bacillus licheniformis with Strains Specificity
por: Tang, Qiuxiang, et al.
Publicado: (2023)

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

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

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

Language Ability Accounts for Ethnic Difference in Mathematics Achievement
por: Cui, Jiaxin, et al.
Publicado: (2022)

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

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

A specific and rapid method for detecting Bacillus and Acinetobacter species in Daqu
por: Wei, Yanwei, et al.
Publicado: (2023)

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

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

Effects of Daqu Attributes on Distribution and Assembly Patterns of Microbial Communities and Their Metabolic Function of Artificial Pit Mud
por: Mu, Yu, et al.
Publicado: (2022)

The ability of the rumen ciliate protozoan Diploplastron affine to digest and ferment starch
por: Wereszka, K., et al.
Publicado: (2012)

Ability of a Wild Weissella Strain to Modify Viscosity of Fermented Milk
por: Bancalari, Elena, 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)

Verbal Ability, Argument Order, and Attitude Formation
por: Mozuraitis, Mindaugas, et al.
Publicado: (2016)

Evolution of the Gut Microbiota and Its Fermentation Characteristics of Ningxiang Pigs at the Young Stage
por: Li, Hao, et al.
Publicado: (2021)

In vitro ability of beer fermentation residue and yeast-based products to bind aflatoxin B(1)
por: Bovo, Fernanda, et al.
Publicado: (2015)

Nitrogen-fixing Ability and Nitrogen Fixation-related Genes of Thermophilic Fermentative Bacteria in the Genus Caldicellulosiruptor
por: Chen, Yuxin, et al.
Publicado: (2021)

Cannot write session to /tmp/vufind_sessions/sess_tiuqknj3lvev693tk6rd67b6b2