ArticlePloS one2022
The changes of microbial diversity and flavor compounds during the fermentation of millet Huangjiu, a traditional Chinese beverage.
Article in PloS one, 2022. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 19 papers.
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Who cites it
19 citing papers in PubMed.
- Driving impact of organic acids on microbial community dynamics and fermentation performance in Huangjiu.NPJ science of food · 2026Article
- Microbial Communities, Volatile Flavor Profiles and Metabolomic Characteristics During Traditional Hakka Huangjiu Fermentation.Foods (Basel, Switzerland) · 2026Article
- Impact of Glutinous Rice Varieties from Different Regions on Microbial Community Structure, Metabolic Profiles, and Flavor Characteristics of Chinese Rice Wine (Huangjiu).Foods (Basel, Switzerland) · 2025Article
- Metabolic Dynamics and Sensory Impacts of Aging on Peony Mead: Insights into Nonenzymatic Reactions.Foods (Basel, Switzerland) · 2025Article
- A Snapshot of Microbial Succession and Volatile Component Dynamics of Marselan Wine in Xinjiang During Spontaneous Fermentation.Foods (Basel, Switzerland) · 2025Article
- Fermentation dynamics of millet beverages: Microbial interactions, nutritional enhancements, and health implications.Food chemistry: X · 2025Review
- ProbioticFood science & nutrition · 2024Article
- Kimchi Lactic Acid Bacteria Starter Culture: Impact on Fermented Malt Beverage Volatile Profile, Sensory Analysis, and Physicochemical Traits.Journal of microbiology and biotechnology · 2024Article
- Functional immune boosters; the herb or its dead microbiome? Antigenic TLR4 agonist MAMPs found in 65 medicinal roots and algae's.Journal of functional foods · 2023Article
- Correlation between gut microbiota and the development of Graves' disease: A prospective study.iScience · 2023Article
- Microbiota Composition during Fermentation of Broomcorn Millet Huangjiu and Their Effects on Flavor Quality.Foods (Basel, Switzerland) · 2023Article
- The Production of Intensified Qu and Its Microbial Communities and Aroma Variation during the Fermentation of Huangjiu (Chinese Rice Wine).Foods (Basel, Switzerland) · 2023Article
- Dynamic analysis of volatile metabolites and microbial community and their correlations during the fermentation process of traditionalFood chemistry: X · 2023Article
- Comparison of the Main Constituents in Two Varieties of Proso Millet Using GC-MS.Foods (Basel, Switzerland) · 2023Article
- Analysis of Starch Structure and Pasting Characteristics of Millet Thick Wine during Fermentation.Foods (Basel, Switzerland) · 2023Article
- Effects of Protein Components on the Chemical Composition and Sensory Properties of Millet Huangjiu (Chinese Millet Wine).Foods (Basel, Switzerland) · 2023Article
- DifferentiatingFoods (Basel, Switzerland) · 2023Article
- Fermented Minor Grain Foods: Classification, Functional Components, and Probiotic Potential.Foods (Basel, Switzerland) · 2022Review
- Identification and chemical profiling of anti-alcoholic liver disease biomarkers of ginseng Huang jiu using UPLC-Q-Orbitrap-HRMS and network pharmacology-based analyses.Frontiers in nutrition · 2022Article
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Authors and funding
8 authors.
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No grant is acknowledged in the PubMed record.
Abstract
Huangjiu is a national alcoholic beverage in China. Millet has congenital advantages in development and utilization of nutrient. Brewing Huangjiu with millet can increase the value of millet. Microbial community plays crucial roles in millet Huangjiu fermentation. Flavor compounds reflect the quality and health function of Huangjiu. The flavor compounds of Huangjiu are complex and their formation is closely associated with microorganisms, but the relationship between them during fermentation has been unknown. In this research, this relationship during millet Huangjiu fermentation were deeply investigated. Totally 86 volatile compounds were detected. Bacillus, Weissella, Paenibacillus, Klebsiella, Prevotella was investigated as the dominant microbes through high-throughput sequencing. 537 correlations between major flavor compounds and microbes were established to reflect the dynamic change during millet Huangjiu fermentation. The top five dominant genus of flavor producing microbes were Chryseobacterium, Sporolactobacillus, Psychrobacter, Sphingobium and Anoxybacillus. The content of malic acid and citric acid was gradually improved all through the millet Huangjiu fermentation. Malic acid and citric acid generated from millet Huangjiu fermentation shows healthy properties as liver protection and eliminating fatigue. Our research provides essential information on microbial community succession and the flavor formation during millet Huangjiu fermentation, and beneficial for development of Huangjiu products.
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