2023
DOI: 10.1016/j.fbio.2023.103292
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Investigation into spatial profile of microbial community dynamics and flavor metabolites during the bioaugmented solid-state fermentation of Baijiu

Zemin Pang,
Jing Hao,
Weiwei Li
et al.
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Cited by 9 publications
(5 citation statements)
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“…For esters, there was a significant positive correlation between pentadecanoic acid ethyl ester and Aspergillus (R = 0.587, p < 0.01). Pentadecanoic acid ethyl ester has a sweet flavor, which could regulate the flavor of strongflavor baijius [33]. Similarly, ethyl myristate showed a significant positive correlation with Aspergillus (R = 0.667, p < 0.01).…”
Section: Volatile Organic Compounds Of Daqu From Different Originsmentioning
confidence: 92%
“…For esters, there was a significant positive correlation between pentadecanoic acid ethyl ester and Aspergillus (R = 0.587, p < 0.01). Pentadecanoic acid ethyl ester has a sweet flavor, which could regulate the flavor of strongflavor baijius [33]. Similarly, ethyl myristate showed a significant positive correlation with Aspergillus (R = 0.667, p < 0.01).…”
Section: Volatile Organic Compounds Of Daqu From Different Originsmentioning
confidence: 92%
“…Biofortification involves isolating and screening functional strains using microbial isolation technology, guided by the core functional microbiota composition and traceability analysis. In situ fermentation is then applied with single or multiple strains after fermentation characterization and safety evaluation to achieve high-quality and efficient production of Baijiu [ 10 , 82 , 83 ]. Figure 1 displays the implementation of the biofortification strategy.…”
Section: Microbiota Regulation Of Baijiu Based On Functional Strains ...mentioning
confidence: 99%
“…Yeast is closely related to ester flavor and ethanol production in Baijiu brewing [ 83 , 89 , 90 ]. This was also demonstrated by the yeast deficiency fermentation experiments of Du et al [ 91 ].…”
Section: Microbiota Regulation Of Baijiu Based On Functional Strains ...mentioning
confidence: 99%
See 1 more Smart Citation
“…Solid-state fermentation is the cultivation of microbes on moist solid substrates like grains or agro-industrial byproducts and has been used for centuries to produce fermented foods and products, including Chinese liquor [1][2][3][4]. Despite the long tradition of production and the application of a few successfully industrialized processes, especially in the production of enzymes, most solid-state fermentations are still operated in a more traditional and empirical manner compared to submerged fermentation, with less process control [5,6] and consequent fluctuations in product yield and quality.…”
Section: Introductionmentioning
confidence: 99%