ArticleAMB Express2022
Microbial succession and exploration of higher alcohols-producing core bacteria in northern Huangjiu fermentation.
Article in AMB Express, 2022. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 17 papers.
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Who cites it
17 citing papers in PubMed.
- Article
- Multi-omics study on traditional Xiaoqu of Fangxian Huangjiu: Unveiling interactions among physicochemical factors, microbiome and volatile flavor compounds.Food chemistry: X · 2026Article
- Comparative study on key aroma components of Hongqu Huangjiu with different sugar contents through aroma analysis technology.Food chemistry: X · 2026Article
- Brewing water affects microbial community and aromatic profiles during Shaoxing rice wine fermentation.AMB Express · 2026Article
- 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
- Cyclic dipeptides from endophytic bacteriumFrontiers in microbiology · 2025Article
- FoodMicroDB: A microbiome database for composition and time-series research in food.iMetaOmics · 2024Article
- Article
- Correlation Analysis between Microbial Communities and Flavor Compounds during the Post-Ripening Fermentation of Traditional Chili Bean Paste.Foods (Basel, Switzerland) · 2024Article
- A quality comparison for Xiecun Huangjiu with different aging stages based on chemical profile, aroma composition and microbial succession.Food chemistry: X · 2024Article
- Impact of Incorporating Shiitake Mushrooms (Foods (Basel, Switzerland) · 2024Article
- An integrative multi-omic analysis defines gut microbiota, mycobiota, and metabolic fingerprints in ulcerative colitis patients.Frontiers in cellular and infection microbiology · 2024Article
- Characterization and Correlation of Microbiota and Higher Alcohols Based on Metagenomic and Metabolite Profiling during Rice-Flavor Baijiu Fermentation.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
- Exploring metabolic dynamics during the fermentation of sea buckthorn beverage: comparative analysis of volatile aroma compounds and non-volatile metabolites using GC-MS and UHPLC-MS.Frontiers in nutrition · 2023Article
- Investigating the mechanism of the flavor formation in Sichuan sun vinegar based on flavor-orientation and metagenomics.Current research in food science · 2023Article
- Changes of Volatile Flavor Compounds in Sea Buckthorn Juice during Fermentation Based on Gas Chromatography-Ion Mobility Spectrometry.Foods (Basel, Switzerland) · 2022Article
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8 authors.
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Abstract
Higher alcohols (HAs) are abundant compounds that provide important flavors in Huangjiu, but they also cause hangover. Previous studies have shown the production of HAs to be related to yeast, but the correlations between HAs and other microorganisms are rarely reported. In this study, we detected changes in levels of HAs and microbial dynamics during the Huangjiu fermentation process. Relationships were characterized using Pearson's correlation coefficient. The functional core HA-producing bacteria were selected by bidirectional orthogonal partial least squares (O2PLS). The result showed that 2-methyl-1-propanol, phenethyl alcohol and 3-methyl-1-butanol were the principle HAs present at high levels. Lactococcus and Saccharomyces were predominant at the genus level of bacteria and fungi, respectively. A total of 684 correlations between HAs and microorganisms were established. Five genera were screened as functional core HA-producing bacteria. Our findings might provide some new inspiration for controlling the content of HAs, enhancing international prestige and market expansion of Huangjiu.
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