Driving Mechanisms for Microbial Community Succession and Change of Volatile Flavor Compounds during the Solid-State Fermentation of Black High-Temperature Daqu

被引：0
|
作者：
Deng, Aling [1 ]
Tang, Jie [1 ]
Zhu, Chutian [1 ]
Huang, Yongguang [1 ]
机构：
[1] Key Laboratory of Biology and Pharmaceutical Engineering in Guizhou Province, School of Liquor and Food Engineering, Guizhou University, Guiyang,550025, China
来源：
Shipin Kexue/Food Science | 2024年 / 45卷 / 23期
关键词：
D O I：
10.7506/spkx1002-6630-20240507-027
中图分类号：
学科分类号：
摘要：
44
引用
收藏
页码：102 / 112
相关论文
共 50 条
  • [21] Evaluation of the spatial distribution and dynamic succession of microbial community and quality properties during fermentation in Chinese medium-temperature Daqu
    Ding, Li
    Zhao, Meng-Meng
    Zhao, Xiao-Fang
    Chen, Guo-Yue
    Jiang, Qian-Tao
    Liu, Miao
    Xiong, Yan-fei
    Zhang, Xiu
    Wang, Xiao-Jun
    Wei, Yu-Ming
    Zheng, You-Liang
    Li, Wei
    JOURNAL OF FOOD PROCESSING AND PRESERVATION, 2022, 46 (12)
  • [22] Exploring microbial succession and diversity during solid-state fermentation of Tianjin duliu mature vinegar
    Nie, Zhiqiang
    Zheng, Yu
    Wang, Min
    Han, Yue
    Wang, Yuenan
    Luo, Jianmei
    Niu, Dandan
    BIORESOURCE TECHNOLOGY, 2013, 148 : 325 - 333
  • [23] Effects of initial temperature on microbial community succession rate and volatile flavors during Baijiu fermentation process
    Zhang, Hongxia
    Wang, Li
    Wang, Heyu
    Yang, Fan
    Chen, Liangqiang
    Hao, Fei
    Lv, Xibin
    Du, Hai
    Xu, Yan
    FOOD RESEARCH INTERNATIONAL, 2021, 141
  • [24] Monitoring the microbial community succession and diversity of Liangzhou fumigated vinegar during solid-state fermentation with next-generation sequencing
    Yun, Jianmin
    Zhao, Fengqin
    Zhang, Wenwei
    Yan, Haijiao
    Zhao, Fengyun
    Ai, Duiyuan
    ANNALS OF MICROBIOLOGY, 2019, 69 (03) : 279 - 289
  • [25] Monitoring the microbial community succession and diversity of Liangzhou fumigated vinegar during solid-state fermentation with next-generation sequencing
    Jianmin Yun
    Fengqin Zhao
    Wenwei Zhang
    Haijiao Yan
    Fengyun Zhao
    Duiyuan Ai
    Annals of Microbiology, 2019, 69 : 279 - 289
  • [26] Multi-omics study of sulfur metabolism affecting functional microbial community succession during aerobic solid-state fermentation
    Zhang, Hong
    Dou, Zhixin
    Bi, Wenhui
    Yang, Chuanlun
    Wu, Xiuyun
    Wang, Lushan
    BIORESOURCE TECHNOLOGY, 2023, 387
  • [27] Microbial community dynamics and spatial distribution of flavor compound metabolism during solid-state fermentation of Baijiu enhanced by Wickerhamomyces anomalus
    Li, Qiuxiao
    Du, Binghao
    Chen, Xi
    Zhao, Yanan
    Zhu, Lining
    Ma, Huifeng
    Sun, Baoguo
    Hao, Jianxiong
    Li, Xiuting
    FOOD BIOSCIENCE, 2024, 59
  • [28] Screening of a High Ethanol-Producing Saccharomyces cerevisiae Strain and Its Effects on the Dynamics of the Microbial Community and Flavor During Baijiu Solid-State Fermentation
    Huang, Shuyuan
    Qin, Hui
    Yu, Changhao
    Huang, Mengyang
    Che, Yuqing
    Ma, Chong
    Pu, Shenghui
    Huang, Xiamin
    Shen, Caihong
    Yu, Jing
    Song, Ping
    JOURNAL OF THE AMERICAN SOCIETY OF BREWING CHEMISTS, 2024,
  • [29] Monitoring microbial succession and metabolic activity during manual and mechanical solid-state fermentation of Chinese cereal vinegar
    Zhang, Qiang
    Fu, Chuanxue
    Zhao, Cuimei
    Yang, Shuai
    Zheng, Yu
    Xia, Menglei
    Yan, Yufeng
    Lang, Fanfan
    Wang, Min
    LWT-FOOD SCIENCE AND TECHNOLOGY, 2020, 133
  • [30] Monitoring microbial succession and metabolic activity during manual and mechanical solid-state fermentation of Chinese cereal vinegar
    Zhang, Qiang
    Fu, Chuanxue
    Zhao, Cuimei
    Yang, Shuai
    Zheng, Yu
    Xia, Menglei
    Yan, Yufeng
    Lang, Fanfan
    Wang, Min
    LWT, 2020, 133
12345