Oscillospira is a class of organism that often appears in high-throughput sequencing data
but has not been purely cultured and is widely present in the animal and human intestines …

Fermented beverages (FBs) are facing challenges in functional performance and flavor
complexity, necessitating the development of new multi-functional options. Traditional …

The importance of fermentation temperature has been highlighted as it correlates with
biodiversity and microbial metabolism for a microbial community. In this study, microbial …

Sauce-flavor baijiu is a representative of Chinese traditional fermented baijiu using grains
as the raw materials through the co-fermentation of microorganisms. The whole …

Differences between the old and young pit mud in a pit cellar enlarged differences in Zaopei
(ZP) fermentation to varying degrees, ultimately affecting the aromatic quality of the Baijiu …

Fermented foods often have attractive flavor characteristics to meet various human
demands. An ever-challenging target is the production of fermented foods with equal flavor …

The ester compounds play key roles in maintaining the sensory characteristics of alcoholic
beverages. For strong aroma-type Baijiu fermentation, the volatile acids from pit mud …

Peracetic acid (PAA) pretreatment is considered as a novel and effective chemical
pretreatment method for sludge. However, there is little information available on potential …

Microplastics and nanoplastics generally accumulated in waste activated sludge (WAS) after
biological wastewater treatment. Currently, researches mainly focused on how plastics …

The quality of Jiaomian liquor and Jiaodi liquor in sauce-flavored Baijiu is closely related to
pit mud. However, little is known about the pit mud of sauce-flavored Baijiu. This study aimed …