ArticleFrontiers in microbiology2021
Comparative Evaluation of Microbiota Dynamics and Metabolites Correlation Between Spontaneous and Inoculated Fermentations of Nanfeng Tangerine Wine.
Article in Frontiers in microbiology, 2021. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 6 papers.
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Who cites it
6 citing papers in PubMed.
- Multi-omics study on traditional Xiaoqu of Fangxian Huangjiu: Unveiling interactions among physicochemical factors, microbiome and volatile flavor compounds.Food chemistry: X · 2026Article
- Synthetic microbial consortium enhances acetoin production and functional quality of citrus vinegar via metabolic and process optimization.Frontiers in microbiology · 2025Article
- Construction of Freezing Injury Grade Index for Nanfeng Tangerine Plants Based on Physiological and Biochemical Parameters.Plants (Basel, Switzerland) · 2024Article
- Identification of key yeast species and microbe-microbe interactions impacting larval growth ofeLife · 2023Article
- Use of Non-Journal of fungi (Basel, Switzerland) · 2022Article
- Enzymes and microorganisms jointly promote the fermentation of rapeseed cake.Frontiers in nutrition · 2022Article
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Authors and funding
8 authors.
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Abstract
Understanding the evolution of microorganisms and metabolites during wine fermentation is essential for controlling its production. The structural composition and functional capacity of the core microbiota determine the quality and quantity of fruit wine. Nanfeng tangerine wine fermentation involves a complex of various microorganisms and a wide variety of metabolites. However, the microbial succession and functional shift of the core microbiota in this product fermentation remain unclear. Therefore, high-throughput sequencing (HTS) and headspace-gas chromatography-mass spectrometry (HS/GC-MS) were employed to reveal the core functional microbiota for the production of volatile flavors during spontaneous fermentation (SF) and inoculated fermentation (IF) with
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