ArticleFoods (Basel, Switzerland)2022
Fungal Diversity Profiles in Pit Mud Samples from Chinese Strong-Flavour Liquor Pit.
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 6 papers.
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Who cites it
6 citing papers in PubMed, 15 citations in OpenAlex.
- Multi-omics analysis reveals the aging mechanism during Baobaoqu storage for the production of Wuliangye Baijiu.Food chemistry: X · 2026Article
- Yeast diversity in traditional fermented foods of ethnic minorities in China, with the descriptions of four new yeast species.IMA fungus · 2025Article
- Resuscitation of baijiu pit mud bacteria based on Rpf protein of Umezawaea beigongshangensis.Archives of microbiology · 2024Article
- Editorial to Special Issue-Food Brewing Technology and Brewing Microorganisms.Foods (Basel, Switzerland) · 2023Article
- Yeast diversity in pit mud and related volatile compounds in fermented grains of chinese strong-flavour liquor.AMB Express · 2023Article
- Comparing the differences of prokaryotic microbial community between pit walls and bottom from Chinese liquor revealed by 16S rRNA gene sequencing.Open life sciences · 2023Article
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Authors and funding
2 authors at 1 institution in 1 country.
Funding
Abstract
Pit mud, a specific fermented soil, is an essential material for the fermentation of Chinese strong-flavour liquor. However, few studies to date have sought to characterize the spatial profiles of pit mud fungal communities in fermentation cellars from Chinese strong-flavour liquor distilleries. In this analysis, differences in fungal community structures and physicochemical properties in pit mud samples from different spatial positions within fermentation cellars were analyzed, revealing unique characteristic multidimensional pit mud fungal community profiles.
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