ArticleApplied and environmental microbiology2019
Construction of Synthetic Microbiota for Reproducible Flavor Compound Metabolism in Chinese Light-Aroma-Type Liquor Produced by Solid-State Fermentation.
Article in Applied and environmental microbiology, 2019. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 59 papers.
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Who cites it
59 citing papers in PubMed.
- Species-specific microbial dynamics are associated with molecular compositional restructuring of free metabolites during Light-flavorFood chemistry. Molecular sciences · 2026Article
- 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
- Unraveling the Microbial Associations of Volatile Flavor Profiles in Spontaneously Fermented Camel Milk from Three Regions of Xinjiang, China.Foods (Basel, Switzerland) · 2026Article
- Construction of Synthetic Microbial Community with Core Microorganisms for Soy Sauce Fermentation.Foods (Basel, Switzerland) · 2026Article
- Designing a Synthetic Microbial Community to Enhance Flavor Compound Production in Sesame Flavor-TypeFoods (Basel, Switzerland) · 2026Article
- Adopting omics-based approaches to facilitate the establishment of microbial consortia to generate reproducible fermented foods with desirable properties.NPJ science of food · 2026Review
- Metagenomics and volatile metabolomics reveal microbial succession and its correlations with fruity flavor volatile compounds during Mianhua industrial processing.Food chemistry: X · 2026Article
- Microbial dynamics, metabolite and volatile organic compounds profiles of Tianzao (sweet fermented rice) during storage.World journal of microbiology & biotechnology · 2025Article
- Systematically exploring and evaluating core fungal composition and their flavor profile in fermented grains of Jiang-flavor baijiu.Food chemistry: X · 2025Article
- High-throughput profiling of fungal diversity and physicochemical dynamics in strong-aroma Daqu.AMB Express · 2025Article
- Exploration of Core Microorganisms and Synthetic Microbial Communities in Low-TemperatureMicroorganisms · 2025Review
- Microbial Interactions in Food Fermentation: Interactions, Analysis Strategies, and Quality Enhancement.Foods (Basel, Switzerland) · 2025Review
- Comparative assessment of microbial community of soybean paste prepared with different raw materials.Food science and biotechnology · 2025Article
- Native synthetic microbial communities enhance zha-chili by boosting the fermentation capacity of indigenous microorganisms.iMetaOmics · 2025Article
- Effects of different fermentation temperatures on microbiomes of cigar tobacco leaves.Frontiers in bioengineering and biotechnology · 2025Article
- Application of indigenousCurrent research in food science · 2025Article
- Microbial community succession during tobacco fermentation reveals a flavor-improving mechanism.Frontiers in bioengineering and biotechnology · 2025Article
- Article
- A Comparative Study of Microbial Communities, Biogenic Amines, and Volatile Profiles in the Brewing Process of Rice Wines with Hongqu and Xiaoqu as Fermentation Starters.Foods (Basel, Switzerland) · 2024Article
- Strategies and Challenges of Microbiota Regulation in Baijiu Brewing.Foods (Basel, Switzerland) · 2024Review
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Authors and funding
5 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Natural microbiota plays an essential role in flavor compounds used in traditional food fermentation; however, the fluctuation in natural microbiota results in inconsistency in food quality. Thus, it is critical to reveal the core microbiota for flavor compound production and to construct a synthetic core microbiota for use in constant food fermentation. Here, we reveal the core microbiota based on their flavor production and cooccurrence performance, using Chinese light-aroma-type liquor as a model system. Five genera,
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