Author:
Zhang Yongli,Xing Gang,Zhang Zirui,Chen Yaodong
Publisher
Springer Nature Switzerland
Reference23 articles.
1. Zhao, S., Yang, C., Dou, C., Xu, M., Liao, Y.: Research progress of brewing microorganisms in Baijiu production. China Brewing 31, 5–10 (2012)
2. Wang, H., Zhang, X., Zhao, L., Xu, Y.: Analysis and comparison of the bacterial community in fermented grains during the fermentation for two different styles of Chinese liquor. J. Ind. Microbiol. Biotechnol. 35, 603–612 (2008)
3. Zhang, R., Wu, Q., Xu, Y.: Aroma characteristics of Moutai-flavour liquor produced with Bacillus licheniformis by solid-state fermentation. Lett. Appl. Microbiol. 57, 11–18 (2013)
4. Song, Z., Du, H., Zhang, Y., Xu, Y.: Unraveling core functional microbiota in traditional solid-state fermentation by high-throughput amplicons and metatranscriptomics sequencing. Front. Microbiol. 8, 1294–1307 (2017)
5. Wu, Q., Chen, B., Xu, Y.: Regulating yeast flavor metabolism by controlling saccharification reaction rate in simultaneous saccharification and fermentation of Chinese Maotai-flavor liquor. Int. J. Food Microbiol. 200, 39–46 (2015)