ArticleFoods (Basel, Switzerland)2023
Unravelling Metabolic Heterogeneity of Chinese Baijiu Fermentation in Age-Gradient Vessels.
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 4 papers.
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Who cites it
4 citing papers in PubMed.
- Gradient-Regulated Acid-Alcohol-Ester Metabolism in Stress-Tolerant Functional Units During Chinese Baijiu Solid-State Fermentation.Foods (Basel, Switzerland) · 2026Review
- Innovative Systems Biology in Baijiu Fermentation: Unveiling Omics Landscapes and Microbial Synergy.Foods (Basel, Switzerland) · 2026Review
- Temporal heterogeneity of microbial ecosystems and its formation mechanisms in Moutai-flavor Baijiu fermentation.Frontiers in microbiology · 2026Article
- Exploring the Influence of Pottery Jar Formula Variables on Flavor Substances Through Feature Ranking and Machine Learning: Case Study of Maotai-Flavored Baijiu.Foods (Basel, Switzerland) · 2025Article
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Authors and funding
10 authors.
Funding
Abstract
Fermentation vessels affect the characteristics of food fermentation; however, we lack an approach to identify the biomarkers indicating fermentation. In this study, we applied metabolomics and high-throughput sequencing analysis to reveal the dynamic of metabolites and microbial communities in age-gradient fermentation vessels for baijiu production. Furthermore, we identified 64 metabolites during fermentation, and 19 metabolites significantly varied among the three vessels (
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