ArticleFoods (Basel, Switzerland)2021
Silage Fermentation on Sweet Sorghum Whole Plant for Fen-Flavor Baijiu.
Article in Foods (Basel, Switzerland), 2021. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 9 papers.
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Who cites it
9 citing papers in PubMed, 26 citations in OpenAlex.
- Impacts of off-flavor on microbial community structure, nutritional traits and metabolite profiles in whole-plant corn silage.Frontiers in microbiology · 2026Article
- The synergistic effect between sodium selenite and Pediococcus acidilactici on fermentation quality and aerobic stability of alfalfa silage.International microbiology : the official journal of the Spanish Society for Microbiology · 2025Article
- Exploration of Core Microorganisms and Synthetic Microbial Communities in Low-TemperatureMicroorganisms · 2025Review
- Study on the correlation between microbial community succession and main flavor substances in the mashes of Tanggou liquor.Food chemistry: X · 2025Article
- Phenolic metabolites changes during baijiu fermentation through non-targeted metabonomic.Food chemistry: X · 2024Article
- Bacterial composition and physicochemical characteristics of sorghum based on environmental factors in different regions of China.Frontiers in microbiology · 2024Article
- Enhancing biomass conservation and enzymatic hydrolysis of sweet sorghum bagasse by combining pretreatment with ensiling and NaOH.Frontiers in microbiology · 2024Article
- Study on the correlation between microbial communities with physicochemical properties and flavor substances in the Xiasha round of cave-brewed sauce-flavor Baijiu.Frontiers in microbiology · 2023Article
- Chinese Baijiu: The Perfect Works of Microorganisms.Frontiers in microbiology · 2022Review
Corrections and comments
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Authors and funding
6 authors at 3 institutions in 1 country.
Funding
Abstract
The technology for producing bioethanol from sweet sorghum stalks by solid-state fermentation has developed rapidly in recent years, and has many similarities with traditional Chinese liquor production. However, the product from sweet sorghum stalks was lacking in volatile flavors, and the level of harmful contents were uncertain, therefore it could not be sold as liquor. In this study, the protein, fat, and tannin in the clusters and leaves of sweet sorghum were utilized to increase the content of flavor compounds in the ethanol product through the anaerobic fermentation of
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Registered trials
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