Microbial Community Affects Daqu Quality and the Production of Ethanol and Flavor Compounds in Baijiu Fermentation
Pei‐Jie Han(Chinese Academy of Sciences), Feng‐Yan Bai(Chinese Academy of Sciences), Pan Zhen(Shanxi Fenyang Hospital), Lu-Jun Luo(Chinese Academy of Sciences), Xin Zhou(Chinese Academy of Sciences), Zhang Wen(Chinese Academy of Sciences), Yu-Hua Wei(Chinese Academy of Sciences), Dayong Han(Chinese Academy of Sciences), Ying Han(Ministry of Agriculture and Rural Affairs), Liang Song(Institute of Microbiology)
Cited by 53
Related Papers
Nuclear ribosomal internal transcribed spacer (ITS) region as a universal DNA barcode marker for <i>Fungi</i>
|Proceedings of the National Academy of Sciences|2012|5.1k
The Amsterdam Declaration on Fungal Nomenclature
|IMA Fungus|2011|409
The origin and adaptive evolution of domesticated populations of yeast from Far East Asia
|Nature Communications|2018|268
Evidence for a Far East Asian origin of lager beer yeast
|Current Biology|2014|175
Microbial communities and their correlation with flavor compound formation during the mechanized production of light-flavor Baijiu
|Food Research International|2023|60