ArticleFoods (Basel, Switzerland)2023
Simulated Fermentation of Strong-Flavor Baijiu through Functional Microbial Combination to Realize the Stable Synthesis of Important Flavor Chemicals.
Article in Foods (Basel, Switzerland), 2023. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 32 papers.
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Who cites it
32 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
- Gradient-Regulated Acid-Alcohol-Ester Metabolism in Stress-Tolerant Functional Units During Chinese Baijiu Solid-State Fermentation.Foods (Basel, Switzerland) · 2026Review
- Packing Density Governs Tobacco Quality Through Microbial Community Assembly and Metabolic Reprogramming.Microorganisms · 2026Article
- Traditional fermented food microbial ecosystems oriented towards industrial standards: multi-dimensional characterization and artificial regulation.NPJ science of food · 2026Review
- Comparative analysis of microbial communities and physicochemical attributes of strong-aroma Daqu from Southwestern China.Bioresources and bioprocessing · 2026Article
- Multi-omics analysis-based insights into the microbial community composition and flavor development potentiality of different varieties of sorghum (Current research in microbial sciences · 2026Article
- Multi-Omics Insights into Microbial Community Dynamics and Functional Shifts During Double-Round Bottom Fermentation of Strong-Flavor Baijiu.Foods (Basel, Switzerland) · 2025Article
- Combined microbiome and metabolome analysis of Dacha and Ercha fermented grains of Fen-flavor Baijiu.Food chemistry. Molecular sciences · 2025Article
- Differences in Flavour Compounds and Key Metabolic Markers in High-Quality Broiler Rooster Breast Muscle Based on Broad-Target Metabolomics and Volatile Metabolomics.Foods (Basel, Switzerland) · 2025Article
- Screening, Characterization and Mutagenesis Breeding ofFoods (Basel, Switzerland) · 2025Article
- Article
- Spatiotemporal Profiling of Starch-Degrading Enzymes in Nong-Flavor Daqu: Molecular Markers for Quantitative Quality Evaluation.Foods (Basel, Switzerland) · 2025Article
- Exploration of Core Microorganisms and Synthetic Microbial Communities in Low-TemperatureMicroorganisms · 2025Review
- Study on the correlation between microbial community succession and main flavor substances in the mashes of Tanggou liquor.Food chemistry: X · 2025Article
- Article
- Bacterial community improves the volatile components coupled with abiotic factors during the spontaneous fermentation of Chinese strong-aromaFood chemistry: X · 2025Article
- Effects of pits of different ages on ethyl acetate and its metabolism-related microorganisms during strong-flavor Baijiu fermentation.Frontiers in microbiology · 2025Article
- Characterization of volatile compounds and microbial diversity of Arabica coffee in honey processing method based on different mucilage retention treatments.Food chemistry: X · 2025Article
- Application of indigenousCurrent research in food science · 2025Article
- Strategies and Challenges of Microbiota Regulation in Baijiu Brewing.Foods (Basel, Switzerland) · 2024Review
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Abstract
The solid-state fermentation of Baijiu is complicated by the co-fermentation of many microorganisms. The instability of the composition and abundance of the microorganisms in the fermentation process leads to fluctuations of product quality, which is one of the bottleneck problems faced by the Strong-flavor Baijiu industry. In this study, we established a combination of functional microorganisms for the stable fermentation of the main flavor compounds of Baijiu, including medium and long-chain fatty acid ethyl esters such as hexanoic acid, ethyl ester; butanoic acid, ethyl ester; octanoic acid, ethyl ester; acetic acid, ethyl ester; 9,12-octadecadienoic acid, ethyl ester; and decanoic acid, ethyl ester in the fermented grains. Our study investigated the effects of microbial combinations on the fermentation from three aspects: microbial composition, microbial interactions, and microbial association with flavor compounds. The results showed that the added functional microorganisms (
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