ArticleApplied and environmental microbiology2020
Chinese Liquor Fermentation: Identification of Key Flavor-Producing
Article in Applied and environmental microbiology, 2020. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 26 papers.
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Who cites it
26 citing papers in PubMed.
- Diversity, Community, and Function of Lactic Acid Bacteria in the Brewing of Strong-Flavor Baijiu: A Review.Foods (Basel, Switzerland) · 2026Review
- Traditional fermented food microbial ecosystems oriented towards industrial standards: multi-dimensional characterization and artificial regulation.NPJ science of food · 2026Review
- Designing a Synthetic Microbial Community to Enhance Flavor Compound Production in Sesame Flavor-TypeFoods (Basel, Switzerland) · 2026Article
- Innovative Systems Biology in Baijiu Fermentation: Unveiling Omics Landscapes and Microbial Synergy.Foods (Basel, Switzerland) · 2026Review
- Constructing enriched stable consortia for enhanced fermentation of cigar tobacco leaves.Frontiers in microbiology · 2026Article
- Characterization of fermentation parameters, volatile compounds and microbial community structure of fermented grains in the upper and lower layers during strong-flavor Baijiu fermentation.Bioresources and bioprocessing · 2025Article
- Combined metagenomics and metabolomics to analyse the fermentation process of Taorong-type Baijiu and its response mechanism with amino acids.Food chemistry: X · 2025Article
- Bacterial community improves the volatile components coupled with abiotic factors during the spontaneous fermentation of Chinese strong-aromaFood chemistry: X · 2025Article
- Composition and distribution characteristics of acetic acid-related bacteria during the fermentation process of strong-flavor baijiu.Frontiers in microbiology · 2025Article
- Isolation and characterization ofFrontiers in microbiology · 2025Article
- Effects ofFoods (Basel, Switzerland) · 2024Article
- Succession of microbial community structure in fermented grains during the fermentation of strong-flavor Baijiu and its impact on the metabolism of acids, alcohols, and esters.Food science and biotechnology · 2024Article
- Temporal Profile of the Microbial Community and Volatile Compounds in the Third-Round Fermentation of Sauce-FlavorFoods (Basel, Switzerland) · 2024Article
- Effects of sorghum varieties on microbial communities and volatile compounds in the fermentation of light-flavor Baijiu.Frontiers in microbiology · 2024Article
- Microbial Communities and Correlation between Microbiota and Volatile Compounds in Fermentation Starters of Chinese Sweet Rice Wine from Different Regions.Foods (Basel, Switzerland) · 2023Article
- Metabolic cooperation between conspecific genotypic groups contributes to bacterial fitness.ISME communications · 2023Article
- Simulated Fermentation of Strong-Flavor Baijiu through Functional Microbial Combination to Realize the Stable Synthesis of Important Flavor Chemicals.Foods (Basel, Switzerland) · 2023Article
- Microbial community succession patterns and drivers of Luxiang-flavor Jiupei during long fermentation.Frontiers in microbiology · 2023Article
- Metatranscriptomics Unravel Composition, Drivers, and Functions of the Active Microorganisms in Light-Flavor Liquor Fermentation.Microbiology spectrum · 2022Article
- Bacterial Diversity and Lactic Acid Bacteria with High Alcohol Tolerance in the Fermented Grains of Soy Sauce Aroma Type Baijiu in North China.Foods (Basel, Switzerland) · 2022Article
Corrections and comments
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Authors and funding
3 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Identifying the functional microbes in spontaneous food fermentation is important for improving food quality. To identify the key flavor producers in Chinese liquor fermentation, we propose a novel quantitative microbiome profiling method that uses indigenous internal standards to normalize high-throughput amplicon sequencing results. We screened
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