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Composition, Succession and Key Species of Microbiota in Strong Aroma-Type Baijiu Production
The fruity and sweet flavour characteristics of strong-aroma Baijiu are mainly contributed by esters including ethyl hexanoate, ethyl butanoate,...
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Bacterial diversity associated with volatile compound accumulation in pit mud of Chinese strong-flavor baijiu pit
Pit mud quality is a key parameter that impacts the quality of Chinese strong-flavor Baijiu production.This study was developed to explore spatial...
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Combined effects of a wooden sake vessel and alcohol on subjective and physiological relaxation
Cryptomeria japonica (sugi; Japanese cedar) and Chamaecyparis obtusa (hinoki; Japanese cypress) are woods widely used in Japan for building and/or...
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Comprehensive Analysis of Aroma Compounds in Passion Fruit and Their Application in Juice Beverages
Passion fruit is a tropical fruit with a unique flavor and aromatic profile that has gained popularity in the food and beverage industry. The aroma...
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Functional Microorganisms Associated with Baijiu Fermentation
Based on the diversity and structure of microbial communities during baijiu fermentation, more and more researchers have focused on the functional...
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Microbial Diversities During Chinese Liquor Fermentations
Baijiu (Chinese liquor) is produced through an open solid-state fermentation process with daqu, zaopei, and pit mud. Abundant microorganisms are used...
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Chemical Constituents of Cannabis
(ppm unless otherwise indicated)
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Relationship between microbial protein and amino acid metabolism in fermented grains of long fermentation period strong-flavor Baijiu
The long fermentation period constitutes a crucial process for enhancing the quality of base liquor in the production of Chinese strong-flavor...
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Determining the changes in metabolites of Dendrobium officinale juice fermented with starter cultures containing Saccharomycopsis fibuligera FBKL2.8DCJS1 and Lactobacillus paracasei FBKL1.3028 through untargeted metabolomics
BackgroundThe present study aimed to investigate the changes in volatile components and metabolites of Dendrobium officinale ( D. officinale ) juice...
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Fermentation
Fermentation is the breakdown of material by the action of microorganisms. In the present case, fermentation refers to the conversion of sugars to...
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The Spirit Matrix
The purpose of this chapter is to discuss the properties of whisky from a chemical physics point of view.
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Correlation between changes in flavor compounds and microbial community ecological succession in the liquid fermentation of rice wine
Microorganisms play an important role in regulating flavor compounds in rice wine, whereas we often don’t understand how did they affect flavor...
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Microbial diversity in jiuqu and its fermentation features: saccharification, alcohol fermentation and flavors generation
AbstractChinese Baijiu, the national liquor of China, is also one of the world-renowned distilled spirits. Jiuqu , a fermentation starter, is the...
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Modification of Fruit Quality and Leaf Mineral Composition of ‘Nagafu No.2’ Apple Grafted onto Four Dwarfing Interstocks
The application of dwarfing interstocks to establish high-density apple orchards in cold and windy areas with barren soil and high altitude has...
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Yeasts from Chinese strong flavour Daqu samples: isolation and evaluation of their potential for fortified Daqu production
In total, 16 yeast were isolated from Chinese strong flavour Daqu samples and underwent RAPD analysis and identification. Totally, 11 different...
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Regulation of the Microbiota in Chinese Liquor Fermentation Process
Although it is a spontaneous fermentation process of Chinese liquor (baijiu) making, the microbial succession keeps surprisingly consistent among...
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Effect of lactic acid bacteria on the structure and potential function of the microbial community of Nongxiangxing Daqu
ObjectivesThe microbial community structure of the saccharifying starter, Nongxiangxing Daqu(Daqu ), is a crucial factor in determining Baijiu ’ s ...
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Detection of viable and total fungal community in zaopei of Chinese strong-flavor baijiu using PMA combined with qPCR and HTS based on ITS2 region
BackgroundChinese strong-flavor baijiu (CSFB), one of the three major baijiu types, is the most popular baijiu type among consumers in China. A...
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Tailor-made solvents for microbial carotenoids recovery
AbstractIn recent years, microbial carotenoids have emerged as a promising alternative for the pharmaceutical and food industries, particularly in...
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Distribution and function of dominant yeast species in the fermentation of strong‐flavor baijiu
AbstractThe role of the yeast community in Chinese strong-flavor baijiu fermentation was investigated by culture-independent and culture-dependent...
