ArticleFoods (Basel, Switzerland)2022
Effect of Environmental Microorganisms on Fermentation Microbial Community of Sauce-Flavor
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.
What it found
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The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
The trial behind it
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Who cites it
17 citing papers in PubMed, 41 citations in OpenAlex.
- Gradient-Regulated Acid-Alcohol-Ester Metabolism in Stress-Tolerant Functional Units During Chinese Baijiu Solid-State Fermentation.Foods (Basel, Switzerland) · 2026Review
- Deciphering Spatiotemporal Dynamics of Fermented Grains in the Jiangxiangxing Baijiu Production Process: Insights From a Transformer-Based Deep Learning Model.Journal of food science · 2026Article
- Changes of Physicochemical Indicators and Volatile Compounds in Grains and Liquors During the Sauce-AromaFoods (Basel, Switzerland) · 2026Article
- Fortification of Daqu with the soy sauce-functional fungus Aspergillus oryzae CICC 2339: investigations into Daqu properties and Baijiu brewing outcomes.Scientific reports · 2026Article
- Temporal heterogeneity of microbial ecosystems and its formation mechanisms in Moutai-flavor Baijiu fermentation.Frontiers in microbiology · 2026Article
- Process Regulation of Microbial-Driven Aldehyde Metabolism in Sauce-Flavor Baijiu Fermentation.Foods (Basel, Switzerland) · 2025Article
- Traceability between microbial community and environmental microbial Community in Maotai-flavor Daqu.Food chemistry: X · 2025Article
- Analysis of fermentation characteristics in fermented grains across seven rounds of sauce-flavored Baijiu: Microbial communities structure, physicochemical parameters, volatile and non-volatile flavor compounds.Food chemistry: X · 2025Article
- Microbial community and flavor analyses of fermented grains of Furou-type Baijiu.Frontiers in microbiology · 2025Article
- Microbial succession in different years of pit mud from a distillery in Sichuan forFood science and biotechnology · 2024Article
- Workshop environment heterogeneity shaped the microbiome and metabolome profiles during Xiasha round of Jiangxiangxing Baijiu.Food chemistry: X · 2024Article
- Strategies and Challenges of Microbiota Regulation in Baijiu Brewing.Foods (Basel, Switzerland) · 2024Review
- Comparison of physicochemical parameters, microbial community composition and flavor substances during mechanical and traditional brewing process of Jiang-flavor baijiu.Food science and biotechnology · 2024Article
- Improving Muscat Hamburg Wine Quality with Innovative Fermentation Strategies UsingFoods (Basel, Switzerland) · 2024Article
- Temporal Profile of the Microbial Community and Volatile Compounds in the Third-Round Fermentation of Sauce-FlavorFoods (Basel, Switzerland) · 2024Article
- Source and succession of microbial communities and tetramethylpyrazine during the brewing process of compound-flavor Baijiu.Frontiers in microbiology · 2024Article
- Bacterial composition and physicochemical characteristics of sorghum based on environmental factors in different regions of China.Frontiers in microbiology · 2024Article
Corrections and comments
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Authors and funding
10 authors at 2 institutions in 1 country.
Funding
Abstract
The compositions of the microbial community in fermented grains of Sauce-flavor
Indexed as
Identifiers
What OpenQuestion holds
Registered trials
Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the OpenQuestion graph.