Heterogenetic mechanism in high-temperature Daqu fermentation by traditional craft and mechanical craft: From microbial assembly patterns to metabolism …
G Shi, C Fang, S Xing, Y Guo, X Li, X Han, L Lin… - Food Research …, 2024 - Elsevier
The mechanical process has a widely usage in large-scale high-temperature Daqu (HTD)
enterprises, however, the quality of the mechanical HTD is gapped with the HTD by …
enterprises, however, the quality of the mechanical HTD is gapped with the HTD by …
Revealing the comprehensive effect of mechanization on sauce-flavor Daqu through high-throughput sequencing and multi-dimensional metabolite profiling
Y Mu, Y Huang, D Li, Z Zhu, S Yu, F Xie - Food Research International, 2024 - Elsevier
Mechanization has emerged as a focal point in the modernization of traditional enterprises,
offering standardized production and labor reduction benefits. However, little is known about …
offering standardized production and labor reduction benefits. However, little is known about …
Community-level bioaugmentation results in enzymatic activity-and aroma-enhanced Daqu through altering microbial community structure and metabolic function
WH Liu, LJ Chai, HM Wang, ZM Lu, XJ Zhang, C Xiao… - Food Bioscience, 2024 - Elsevier
Using the previous batch of fermented product to initiate fermentation (ie, community-level
bioaugmentation) is a common production technique for fermented foods. As the …
bioaugmentation) is a common production technique for fermented foods. As the …
Selective Elucidation of Living Microbial Communities in Fermented Grains of Chinese Baijiu: Development of a Technique Integrating Propidium Monoazide Probe …
T Bo, J Zhang, E Zong, N Lv, B Bai, Y Yang, J Zhang… - Foods, 2024 - mdpi.com
The fermentation process of Chinese Baijiu's fermented grains involves the intricate
succession and metabolism of microbial communities, collectively shaping the Baijiu's …
succession and metabolism of microbial communities, collectively shaping the Baijiu's …