ArticleFrontiers in microbiology2020
Major Metabolites and Microbial Community of Fermented Black Glutinous Rice Wine With Different Starters.
Article in Frontiers in microbiology, 2020. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 32 papers.
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Who cites it
32 citing papers in PubMed, 74 citations in OpenAlex.
- Impact of green tea powder on the flavor and functional properties of fermented glutinous rice sweet wine.Food chemistry: X · 2026Article
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- Multi-omics study on traditional Xiaoqu of Fangxian Huangjiu: Unveiling interactions among physicochemical factors, microbiome and volatile flavor compounds.Food chemistry: X · 2026Article
- Microbial architecture and metabolic profiles inFrontiers in microbiology · 2026Review
- Metagenomics and volatile metabolomics reveal microbial succession and flavor formation mechanisms during fermentation of Novel Pasture-style Laozao.Food chemistry: X · 2025Article
- Multi-omics analysis of the dynamic changes in aroma compounds and microbial communities during the fermentation of Shanxi broomcorn millet Huangjiu.Food chemistry: X · 2025Article
- Isolation and Evaluation ofFoods (Basel, Switzerland) · 2025Article
- Article
- Effect of a New Fermentation Strain Combination on the Fermentation Process and Quality of Highland Barley Yellow Wine.Foods (Basel, Switzerland) · 2024Article
- Application of Strain Selection Technology in Alcoholic Beverages: A Review.Foods (Basel, Switzerland) · 2024Review
- Interaction and dynamic changes of microbial communities and volatile flavor compounds during the fermentation process of coffee flower rice wine.Frontiers in microbiology · 2024Article
- Correlation between changes in flavor compounds and microbial community ecological succession in the liquid fermentation of rice wine.World journal of microbiology & biotechnology · 2023Article
- Diversifying the Flavor of Black Rice Wines through Three Different Regional Xiaoqus in China and Unraveling Their Core Functional Microorganisms.Foods (Basel, Switzerland) · 2023Article
- Research Progress on Flavor and Quality of Chinese Rice Wine in the Brewing Process.ACS omega · 2023Review
- Linking Microbial Functional Gene Abundance andFoods (Basel, Switzerland) · 2022Article
- Dynamics of Microbial Communities, Flavor, and Physicochemical Properties duringFoods (Basel, Switzerland) · 2022Article
- Analysis of changes in simulated rancidification process during the storage of Huangjiu.Food science & nutrition · 2022Article
- Correlation and Difference between Core Micro-Organisms and Volatile Compounds of Suan Rou from Six Regions of China.Foods (Basel, Switzerland) · 2022Article
- The effects of an innovative pulping technique of synchronously pulping and gelatinizing treatment on raw materials properties, oenological parameters, fermentation process, and flavor characteristics of glutinous rice wine.Food science and biotechnology · 2022Article
- Fermentation of NaHCOApplied microbiology and biotechnology · 2022Article
Corrections and comments
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Authors and funding
4 authors at 1 institution in 1 country.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Black glutinous rice wine (BGRW) is a traditional Chinese rice wine that is brewed using multiple strains. However, the roles of these microorganisms, particularly their contributions to aroma formation, are poorly understood. Accordingly, the main goal of this study was to determine the microbial communities and major metabolites of different traditional fermentation starters. Anshun (AS) starter and Xingyi (XY) starter were used for BGRW to provide insight into their potential contributions to the variation in flavor and aroma. High-throughput sequencing of the microbial community using the Illumina MiSeq platform revealed significant differences during fermentation between the two starter groups.
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