Functional Microorganisms Associated with Baijiu Fermentation
Author:
Publisher
Springer Nature Singapore
Link
https://link.springer.com/content/pdf/10.1007/978-981-19-2195-7_13
Reference103 articles.
1. Chen Y, Li K, Liu T, Li R, Fu G, Wan Y, Zheng F. Analysis of difference in microbial community and physicochemical indices between surface and central parts of Chinese special-flavor baijiu daqu. Front Microbiol. 2020;11:592421. https://doi.org/10.3389/fmicb.2020.592421.
2. Sakandar HA, Hussain R, Farid Khan Q, Zhang H. Functional microbiota in Chinese traditional baijiu and mijiu qu (starters): a review. Food Res Int. 2020;138:109830. https://doi.org/10.1016/j.foodres.2020.109830.
3. 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. 2017;8:1294. https://doi.org/10.3389/fmicb.2017.01294.
4. Zheng XW, Yan Z, Nout MJ, Smid EJ, Zwietering MH, Boekhout T, Han JS, Han BZ. Microbiota dynamics related to environmental conditions during the fermentative production of fen-daqu, a Chinese industrial fermentation starter. Int J Food Microbiol. 2014;182–183:57–62. https://doi.org/10.1016/j.ijfoodmicro.2014.05.008.
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