ArticleApplied and environmental microbiology2017
Synergistic Effect in Core Microbiota Associated with Sulfur Metabolism in Spontaneous Chinese Liquor Fermentation.
Article in Applied and environmental microbiology, 2017. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 25 papers.
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Who cites it
25 citing papers in PubMed, 79 citations in OpenAlex.
- Niche Construction: A Rational Engineering Strategy for Regulating Microbial Assembly to Enhance Flavor and Bioactivity of Fermented Foods.Comprehensive reviews in food science and food safety · 2026Review
- Indole-3-acetic acid-mediated self-rescue inISME communications · 2026Article
- Microbiome and Microbiota Within Wineries: A Review.Microorganisms · 2025Review
- Unraveling the core microorganisms and metabolic pathways related to off-flavor compounds formation duringFood chemistry: X · 2024Article
- Screening of aFoods (Basel, Switzerland) · 2024Article
- Effect of Yeast Inoculation on the Bacterial Community Structure in Reduced-Salt Harbin Dry Sausages: A Perspective of Fungi-Bacteria Interactions.Foods (Basel, Switzerland) · 2024Article
- Quantification and Distribution of Thiols in Fermented Grains of Sauce-Aroma Baijiu Production Process.Foods (Basel, Switzerland) · 2023Article
- Isolation and Characterization of Yeast with Benzenemethanethiol Synthesis Ability Isolated from Baijiu Daqu.Foods (Basel, Switzerland) · 2023Article
- Metabolic cooperation between conspecific genotypic groups contributes to bacterial fitness.ISME communications · 2023Article
- Metabolic Pathway Analysis: Advantages and Pitfalls for the Functional Interpretation of Metabolomics and Lipidomics Data.Biomolecules · 2023Article
- Roles of sulfur-containing compounds in fermented beverages with 2-furfurylthiol as a case example.Frontiers in nutrition · 2023Review
- Analysis of microbial diversity and succession duringEngineering in life sciences · 2022Article
- Effect of microbial interaction on flavor quality in Chinese baijiu fermentation.Frontiers in nutrition · 2022Review
- Deciphering Succession and Assembly Patterns of Microbial Communities in a Two-Stage Solid-State Fermentation System.Microbiology spectrum · 2021Article
- YALI0C22088g from Yarrowia lipolytica catalyses the conversion of l-methionine into volatile organic sulfur-containing compounds.Microbial biotechnology · 2021Article
- Gradient Internal Standard Method for Absolute Quantification of Microbial Amplicon Sequencing Data.mSystems · 2021Article
- Interaction and Application of Molds and Yeasts in Chinese Fermented Foods.Frontiers in microbiology · 2021Review
- Microbial Community Succession and Its Environment Driving Factors During Initial Fermentation of Maotai-Flavor Baijiu.Frontiers in microbiology · 2021Article
- Functional Microbiota for Polypeptide Degradation during Hypertonic Moromi-Fermentation of Pixian Broad Bean Paste.Foods (Basel, Switzerland) · 2020Article
- Synergistic Effect of Multiple Saccharifying Enzymes on Alcoholic Fermentation for Chinese Baijiu Production.Applied and environmental microbiology · 2020Article
Corrections and comments
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Authors and funding
6 authors at 2 institutions in 1 country.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Microbial sulfur metabolism plays crucial roles in various food and alcoholic beverage fermentations. 3-(Methylthio)-1-propanol and dimethyl disulfide are important sulfur compounds in fermented foods and alcoholic beverages. Here, we studied the dynamics of these two compounds during spontaneous Chinese liquor fermentation. The two compounds reached the maximum concentration at day 10 and the maximum production rate at day 3. Metatranscriptomic analysis at days 3 and 10 revealed a total of 354 metabolically active microorganisms.
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