ArticleFoods (Basel, Switzerland)2022
Bacterial Diversity and Lactic Acid Bacteria with High Alcohol Tolerance in the Fermented Grains of Soy Sauce Aroma Type Baijiu in North China.
Article in Foods (Basel, Switzerland), 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.
- Unveiling the Acidic Backbone of Baijiu: A Comprehensive Review on Composition, Metabolic Pathways, and Quality Implications.Comprehensive reviews in food science and food safety · 2026Review
- Isolation, Fermentation, and Application of Probiotics Derived from Fermented Grains.Journal of agricultural and food chemistry · 2026Review
- Isolation and Identification of Lactic Acid Bacteria from Traditional Fermented Shredded Potato and Research on Their Prebiotic, Antioxidant, and Fermentative Properties.Probiotics and antimicrobial proteins · 2026Article
- Influences of soy sauce packaging information on consumer hedonic response, sensory perception, and emotional response.Food science and biotechnology · 2025Article
- Triple-Probiotic-Fermented Goji (Microorganisms · 2025Article
- Article
- Development of a Quinoa-Based Fermentation Medium for Propagation ofInternational journal of microbiology · 2025Article
- Phenolic metabolites changes during baijiu fermentation through non-targeted metabonomic.Food chemistry: X · 2024Article
- Temporal Profile of the Microbial Community and Volatile Compounds in the Third-Round Fermentation of Sauce-FlavorFoods (Basel, Switzerland) · 2024Article
- Characterization of Autochthonous Lactic Acid Bacteria Isolated from a Traditional Ethiopian Beverage,Foods (Basel, Switzerland) · 2024Article
- Optimisation of Lactobacillus fermentation conditions and its application in the fermentation of salt-free sauerkraut.Frontiers in microbiology · 2024Article
- Comparison of microbial communities and volatile profiles of wines made from mulberry and grape.Applied microbiology and biotechnology · 2023Article
- Analysis of the Effect of Mixed Fermentation on the Quality of Distilled Jujube Liquor by Gas Chromatography-Ion Mobility Spectrometry and Flavor Sensory Description.Foods (Basel, Switzerland) · 2023Article
- Correlational Analysis of the Physicochemical Indexes, Volatile Flavor Components, and Microbial Communities of High-TemperatureFoods (Basel, Switzerland) · 2023Article
- Comparative Genomics Analysis Provides New Insights into High Ethanol Tolerance ofFoods (Basel, Switzerland) · 2022Article
- Metagenomic Analysis of Liquor Starter Culture Revealed Beneficial Microbes' Presence.Foods (Basel, Switzerland) · 2022Article
- Effect of Environmental Microorganisms on Fermentation Microbial Community of Sauce-FlavorFoods (Basel, Switzerland) · 2022Article
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8 authors.
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Abstract
Soy sauce aroma type baijiu (also known as Maotai-flavor baijiu) is one of the most popular types of baijiu in China. Traditionally, it is mainly produced in Southwest China. However, in recent decades, some other regions in China have also been able to produce high-quality soy sauce aroma type baijiu, but their microbial flora characteristics during fermentation are still unclear. Here, the bacterial microbial community structure of fermented grains in different rounds of Lutaichun soy sauce aroma type baijiu produced in North China was studied by high-throughput sequencing technology, and the potential probiotics strains with good characteristics (alcohol tolerance, etc.) were screened. The results showed that lactic acid bacteria were the main bacteria in the process of baijiu fermentation. However, as the number of repeated fermentation rounds increased, the proportion of lactic acid bacteria decreased. Firmicutes (96.81%) were the main bacteria in baijiu fermentation at the phylum level, and
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