Analysis of Microbial Flora and Volatile Flavor Components in Traditional Fermentation Starters for Hongqu Glutinous Rice Wine

被引：0
|
作者：
Li, Lu [1 ]
Lü, Yanlin [2 ]
Guo, Weiling [1 ]
Pan, Yuyang [1 ]
Hong, Jiali [1 ]
Zhao, Lina [1 ]
Ni, Li [3 ]
Rao, Pingfan [3 ]
Li, Qiuyi [4 ]
Lü, Xucong [1 ,3 ]
机构：
[1] China National Engineering Research Center of JUNCAO Technology, Fujian Agriculture and Forestry University, Fuzhou,350002, China
[2] Quanzhou College of Economics and Trade, Quanzhou,362000, China
[3] Institute of Food Science and Technology, Fuzhou University, Fuzhou,350108, China
[4] Fuzhou University of International Studies and Trade, Fuzhou,350202, China
来源：
Shipin Kexue/Food Science | 2019年 / 40卷 / 02期
关键词：
D O I：
10.7506/spkx1002-6630-20180420-269
中图分类号：
学科分类号：
摘要：
引用
下载
收藏
页码：79 / 84
相关论文
共 50 条
  • [31] Effects of glutinous rice protein components on the volatile substances and sensory properties of Chinese rice wine
    Chen, Tong
    Wu, Fenghua
    Guo, Jingjing
    Ye, Minqian
    Hu, Hao
    Guo, Jian
    Liu, Xingquan
    JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, 2020, 100 (08) : 3297 - 3307
  • [32] Identification and characterization of filamentous fungi isolated from fermentation starters for Hong Qu glutinous rice wine brewing
    Lv, Xu-Cong
    Huang, Zhi-Qing
    Zhang, Wen
    Rao, Ping-Fan
    Ni, Li
    JOURNAL OF GENERAL AND APPLIED MICROBIOLOGY, 2012, 58 (01): : 33 - 42
  • [33] The volatile profiles and microbiota structures of the wheat Qus used as traditional fermentation starters of Chinese rice wine from Shaoxing region
    Yang, Huanyi
    Peng, Qi
    Zhang, Hongbo
    Sun, Jianqiu
    Shen, Chi
    Han, Xueyuan
    LWT-FOOD SCIENCE AND TECHNOLOGY, 2022, 154
  • [34] Microbial Communities and Correlation between Microbiota and Volatile Compounds in Fermentation Starters of Chinese Sweet Rice Wine from Different Regions
    Zou, Jing
    Chen, Xiaohui
    Wang, Chenyu
    Liu, Yang
    Li, Miao
    Pan, Xinyuan
    Chang, Xuedong
    FOODS, 2023, 12 (15)
  • [35] The dynamics of physicochemical properties, microbial community, and flavor metabolites during the fermentation of semi-dry Hakka rice wine and traditional sweet rice wine
    Qian, Min
    Ruan, Fengxi
    Zhao, Wenhong
    Dong, Hao
    Bai, Weidong
    Li, Xiangluan
    Huang, Xiaoyuan
    Li, Yanxin
    FOOD CHEMISTRY, 2023, 416
  • [36] Wine Made from a Blend of Red Globe and Glutinous Rice: Optimization of Fermentation Process and Analysis of Aroma Components
    Ye, Linlin
    Yang, Juan
    Chen, Tong
    Li, Yuanyuan
    Wu, Fenghua
    Liu, Xingquan
    He, Zhiping
    Shipin Kexue/Food Science, 2019, 40 (18): : 182 - 188
  • [37] Evaluation of different PCR primers for denaturing gradient gel electrophoresis (DGGE) analysis of fungal community structure in traditional fermentation starters used for Hong Qu glutinous rice wine
    Lv, Xu-Cong
    Jiang, Ya-Jun
    Liu, Jie
    Guo, Wei-Ling
    Liu, Zhi-Bin
    Zhang, Wen
    Rao, Ping-Fan
    Ni, Li
    INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY, 2017, 255 : 58 - 65
  • [38] The Analysis of Changes in Nutritional Components and Flavor Characteristics of Wazu Rice Wine During Fermentation Process
    Huijuan Zhang
    Yue Wang
    Xuejia Feng
    Maryam Iftikhar
    Xiangyong Meng
    Jing Wang
    Food Analytical Methods, 2022, 15 : 1132 - 1142
  • [39] Amino acid and microbial community dynamics during the fermentation of Hong Qu glutinous rice wine
    Liang, Zhangcheng
    Lin, Xiaozi
    He, Zhigang
    Su, Hao
    Li, Weixin
    Ren, Xiangyun
    FOOD MICROBIOLOGY, 2020, 90
  • [40] The Analysis of Changes in Nutritional Components and Flavor Characteristics of Wazu Rice Wine During Fermentation Process
    Zhang, Huijuan
    Wang, Yue
    Feng, Xuejia
    Iftikhar, Maryam
    Meng, Xiangyong
    Wang, Jing
    FOOD ANALYTICAL METHODS, 2022, 15 (04) : 1132 - 1142
12345