Filamentous fungal diversity and community structure associated with the solid state fermentation of Chinese Maotai-flavor liquor.

No abstract is available for this paper.

• Publication year

  2014

• Venue

  Journal of food microbiology

• Publication date

  2014-06-02

• Fields of study

  Biology, Medicine, Environmental Science

• Identifiers
  DOI 10.1016/j.ijfoodmicro.2014.03.011PMID 24742997
• External record

  Open on Semantic Scholar

• Source metadata

  Semantic Scholar, PubMed

• No claims are published for this paper.

• No concepts are published for this paper.

• Solid State Fermentation: Research and Industrial Applications

  2019cited by this paper
• Cultivable bacterial diversity and amylase production in three typical Daqus of Chinese spirits

  2014cited by this paper
• Effect of koji fermentation on generation of volatile compounds in soy sauce production

  2013cited by this paper
• Yeast community associated with the solid state fermentation of traditional Chinese Maotai-flavor liquor.

  2013cited by this paper
• Community of environmental streptomyces related to geosmin development in Chinese liquors.

  2013cited by this paper
• Comparative genomic analysis of Aspergillus oryzae strains 3.042 and RIB40 for soy sauce fermentation.

  2013cited by this paper
• Complex microbiota of a Chinese "Fen" liquor fermentation starter (Fen-Daqu), revealed by culture-dependent and culture-independent methods.

  2012cited by this paper
• Identification and characterization of filamentous fungi isolated from fermentation starters for Hong Qu glutinous rice wine brewing.

  2012cited by this paper
• Influence of Monascus on the style and flavor components of special-flavor liquor

  2012cited by this paper
• Optimization for rice koji preparation using aspergillus oryzae CJCM-4 isolated from a korean traditional meju

  2012cited by this paper
• Determination of microbial diversity in Daqu, a fermentation starter culture of Maotai liquor, using nested PCR-denaturing gradient gel electrophoresis

  2012cited by this paper
• Diversity of yeast species during fermentative process contributing to Chinese Maotai‐flavour liquor making

  2012cited by this paper
• A new process for simultaneous production of tannase and phytase by Paecilomyces variotii in solid-state fermentation of orange pomace

  2012cited by this paper
• Microbial diversity of traditional fermentation starters for Hong Qu glutinous rice wine as determined by PCR-mediated DGGE

  2012cited by this paper
• Interaction of tannins and other sorghum phenolic compounds with starch and effects on in vitro starch digestibility.

  2012cited by this paper
• Multistarter from Organic Viticulture for Red Wine Montepulciano d’Abruzzo Production

  2012cited by this paper
• Moutai (Maotai): production and sensory properties

  2012cited by this paper
• Characterization and comparison of microbial community of different typical Chinese liquor Daqus by PCR–DGGE

  2011cited by this paper
• Bacterial and fungal diversity in the traditional Chinese liquor fermentation process.

  2011cited by this paper
• Daqu— A Traditional Chinese Liquor Fermentation Starter

  2011cited by this paper
• Specific detection and quantification of Aspergillus flavus and Aspergillus parasiticus in wheat flour by SYBR® Green quantitative PCR.

  2011cited by this paper
• Detoxification of castor bean residues and the simultaneous production of tannase and phytase by solid-state fermentation using Paecilomyces variotii.

  2011cited by this paper
• Screening of Functional Rhizopus stolonifer for Alcohol Fermentation and Production of High Quality Korean Traditional Rice Wine

  2010cited by this paper
• Quantification of Penicillium camemberti and P. roqueforti mycelium by real-time PCR to assess their growth dynamics during ripening cheese.

  2010cited by this paper
• Analysis of microbial communities in doenjang, a Korean fermented soybean paste, using nested PCR-denaturing gradient gel electrophoresis.

  2009cited by this paper
• Sexual Reproduction as the Cause of Heat Resistance in the Food Spoilage Fungus Byssochlamys spectabilis (Anamorph Paecilomyces variotii)

  2008cited by this paper
• Microbial diversity of traditional Vietnamese alcohol fermentation starters (banh men) as determined by PCR-mediated DGGE.

  2008cited by this paper
• Microorganisms in Daqu: a starter culture of Chinese Maotai-flavor liquor

  2008cited by this paper
• Characterization of pyrazines in some Chinese liquors and their approximate concentrations.

  2007cited by this paper
• Decorticating sorghum to concentrate healthy phytochemicals.

  2005cited by this paper
• Culture-Dependent and -Independent Methods To Investigate the Microbial Ecology of Italian Fermented Sausages

  2005cited by this paper
• Evolution of the Lactic Acid Bacterial Community during Malt Whisky Fermentation: a Polyphasic Study

  2002cited by this paper
• Comparative denaturing gradient gel electrophoresis analysis of fungal communities associated with whole plant corn silage.

  2001cited by this paper
• Spatial differences in bacterioplankton composition along the Catalan coast (NW Mediterranean) assessed by molecular fingerprinting.

  2000cited by this paper
• Molecular biological access to the chemistry of unknown soil microbes: a new frontier for natural products.

  1998cited by this paper
• High solids simultaneous saccharification and fermentation of pretreated wheat straw to ethanol

  1992cited by this paper
• Amplification and direct sequencing of fungal ribosomal RNA genes for phylogenetics

  1990cited by this paper
• Comparison of α‐amylase activities from different assay methods

  1987cited by this paper
• Comparison of alpha-amylase activities from different assay methods.

  1987cited by this paper
• Enzymes of Penicillium roqueforti involved in the biosynthesis of cheese flavor.

  1976cited by this paper
• Enzymes of Penicillium roqueforti involved in the biosynthesis of cheese flavor.

  1976cited by this paper
• [17] Amylases, α and β

  1955cited by this paper
• Amylases, alpha and beta

  1955cited by this paper

• Novel Sealing Method Enhances Microbial Diversity and Flavor Metabolites during the Fermentation of Luzhou-Flavor Liquor.

  2026cites this paper
• Decoding the core microbiota during liquor fermentation of sauce-aroma baijiu: Advances in the characteristics of core microbial communities and their regulatory strategies.

  2026cites this paper
• Identifying Key Microorganisms During the Low-Temperature Incubation Phase in the Production of Medium-High Temperature Daqu

  2025cites this paper
• Variation of flavor substance-producing microbiota in four seasons of Chinese liquor fermentation

  2025cites this paper
• Heap Fermentation Modes of Sauce-flavored Baijiu: Microbial Metabolic Differences and Optimization Strategies for Mechanized Fermentation

  2025cites this paper
• High-Throughput Sequencing Reveals the Microbial Community Succession Process During the Fermentation of Traditional Daizhou Huangjiu

  2025cites this paper
• Screening and identification of strains for high quality and antioxidant activity of Baijiu from strong-flavor Daqu and analysis of microbial synergistic effects

  2025cites this paper
• Comprehensive analysis of spatiotemporal heterogeneity reveals the effects of physicochemical and biological factors on temperature rise during the Moutai-flavor Baijiu stacking fermentation process

  2025cites this paper
• Microbial origin of fermented grains in different fermentation stages of Taorong-type Baijiu.

  2025cites this paper
• Response of alcohol fermentation strains, mixed fermentation and extremozymes interactions on wine flavor

  2025cites this paper
• Effects of pits of different ages on ethyl acetate and its metabolism-related microorganisms during strong-flavor Baijiu fermentation

  2025cites this paper
• Spatiotemporal Profiling of Starch-Degrading Enzymes in Nong-Flavor Daqu: Molecular Markers for Quantitative Quality Evaluation

  2025cites this paper
• Unveiling the Metabolic Function of Three Types of High‐Temperature Daqu During Baijiu Fermentation

  2025cites this paper
• Combined metagenomics and metabolomics to analyse the fermentation process of Taorong-type Baijiu and its response mechanism with amino acids

  2025cites this paper
• Mining the Impact of Mechanical-Stamping Heterogeneity on the Macro- and Micro-Levels of Nongxiangxing daqu

  2025cites this paper
• Unveiling the microbial communities and metabolic pathways of Keem, a traditional starter culture, through whole-genome sequencing

  2024cites this paper
• Combined microbiome and metabolomics analysis of Taorong-type baijiu high-temperature Daqu and medium-temperature Daqu

  2024cites this paper
• Effect of Pleurotus eryngii mycelial fermentation on the composition and antioxidant properties of tartary buckwheat

  2024cites this paper
• Overproduction of organic acids affects the microbial community succession and flavor metabolism during Baijiu fermentation

  2024cites this paper
• Metagenomic insights into quorum sensing-associated microbial profiling and its correlations with flavor compounds of Maotai-flavor liquor: A case study of stacking fermented grains.

  2024cites this paper
• Unraveling the regional environmental ecology dominated baijiu fermentation microbial community succession and associated unique flavor

  2024cites this paper
• Bioturbation effect of High - yield pyrazine strain on the microbial community and flavour metabolites of fortified Daqu

  2024cites this paper
• Effects of storage period and season on the microecological characteristics of Jiangxiangxing high-temperature Daqu.

  2024cites this paper
• What are the 100 most cited fungal genera?

  2024cites this paper
• Relationship between microbial protein and amino acid metabolism in fermented grains of long fermentation period strong-flavor Baijiu

  2024cites this paper
• Microbial Succession Law of the Daqu‐Making Environment in Jiang‐Flavor Daqu

  2024cites this paper
• Review on Microbiology of Cereal-Based Spontaneously Fermented Foods and Beverages

  2024cites this paper
• Revealing the key microorganisms producing higher alcohols and their assembly processes during Jiang-flavor Baijiu fermentation

  2024cites this paper
• Developing defined starter culture for reproducible profile of flavour compound in Chinese xiaoqu baijiu fermentation.

  2024cites this paper
• Impact of Incorporating Shiitake Mushrooms (Lentinula edodes) on Microbial Community and Flavor Volatiles in Traditional Jiuqu

  2024influential citation
• Seasonal Dynamics of Microbial Community in Strong-Flavor Baijiu Fermentation.

  2024cites this paper
• Workshop environment heterogeneity shaped the microbiome and metabolome profiles during Xiasha round of Jiangxiangxing Baijiu.

  2024cites this paper
• Serving red rice beer to the ancestors ca. 9000 years ago at Xiaohuangshan early Neolithic site in south China

  2023cites this paper
• Enzymatic Treatment of Cotton Fabric for Desizing

  2023cites this paper
• Contribution of microorganisms from pit mud to volatile flavor compound synthesis in fermented grains for Nongxiangxing Baijiu brewing.

  2023cites this paper
• Beyond subsistence: Evidence for red rice beer in 8000-year old Neolithic burials, north China

  2023cites this paper
• Comparison of fungal communities and flavour substances in surface and inner layers of fermented grains during stacking fermentation of sauce-flavour baijiu.

  2023cites this paper
• Effects of six commercially available koji (Chinese Xiaoqu) on the production of ethyl acetate, ethyl lactate, and higher alcohols in Chinese Baijiu (distilled spirit) brewing

  2023cites this paper
• Fungal solid-state fermentation of crops and their by-products to obtain protein resources: The next frontier of food industry

  2023cites this paper
• Innovative beverage creation through symbiotic microbial communities inspired by traditional fermented beverages: current status, challenges and future directions

  2023cites this paper
• MALDI-TOF MS Is an Effective Technique To Classify Specific Microbiota

  2023cites this paper
• Exploration of seasonal fermentation differences and the possibility of flavor substances as regulatory factors in Daqu.

  2023cites this paper
• Study on the correlation between microbial communities with physicochemical properties and flavor substances in the Xiasha round of cave-brewed sauce-flavor Baijiu

  2023influential citation
• Functional microorganisms in Baijiu Daqu: Research progress and fortification strategy for application

  2023cites this paper
• Association between microbial community composition and quality indicators of strong-flavor Daqu of different producing regions in China

  2023cites this paper
• Dynamic changes of microbial community structure and flavor compounds formation during Qingzhi compound-flavor Baijiu fermentation

  2023cites this paper
• Optimization of amylase production using response surface methodology from newly isolated thermophilic bacteria

  2023cites this paper
• Microbial communities and flavor formation in the fermentation of Chinese strong-flavor Baijiu produced from old and new Zaopei.

  2022cites this paper
• Environmental factors drive microbial succession and huangjiu flavor formation during raw wheat qu fermentation

  2022cites this paper
• Dynamic changes and correlations of microbial communities, physicochemical properties, and volatile metabolites during Daqu fermentation of Taorong-type baijiu

  2022cites this paper
• Dynamic changes in the microbial community, flavour components in jiupei of a novel Maotai-Luzhou–flavoured liquor under various daqu blending modes and their correlation analysis

  2022cites this paper
• The differences in carbohydrate utilization ability between six rounds of Sauce-flavor Daqu.

  2022cites this paper
• What Are the Main Factors That Affect the Flavor of Sauce-Aroma Baijiu

  2022cites this paper
• Microbial diversity and functional genes of red vinasse acid based on metagenome analysis

  2022cites this paper
• Fermented Minor Grain Foods: Classification, Functional Components, and Probiotic Potential

  2022cites this paper
• Amylolytic Fungi in the Ethnic Beer Starter “emao” and Their Beer-Producing Attributes

  2022cites this paper
• Structural Characteristics and Formation Mechanism of Microbiota Related to Fermentation Ability and Alcohol Production Ability in Nongxiang Daqu

  2022cites this paper
• Integrated multi-omics approaches to understand microbiome assembly in Jiuqu, a mixed-culture starter.

  2022cites this paper
• A High-Throughput Absolute Abundance Quantification Method for the Characterisation of Daqu Core Fungal Communities

  2022cites this paper
• Research trends in Jiang-flavor baijiu fermentation: From fermentation microecology to environmental ecology.

  2022cites this paper
• Fungal Interactions Strengthen the Diversity-Functioning Relationship of Solid-State Fermentation Systems

  2022cites this paper
• Analysis of the microbial community and the metabolic profile in medium-temperature Daqu after inoculation with Bacillus licheniformis and Bacillus velezensis

  2022cites this paper
• Depth-depended quality comparison of light-flavor fermented grains from two fermentation rounds.

  2022cites this paper
• Dynamic succession of microbial community in Nongxiangxing daqu and microbial roles involved in flavor formation.

  2022cites this paper
• Analysis of the Physicochemical Properties and Microbial Composition of Fenjiu Daqu During Daqu Making Processes

  2022cites this paper
• Chinese Baijiu: The Perfect Works of Microorganisms

  2022cites this paper
• Improvement of the Flavor of Major Ethyl Esters Compounds During Chinese Special-Flavor Baijiu Brewing by Wickerhamomyces Anomalus

  2022cites this paper
• Characterization of Aroma Compounds in Cooked Sorghum Using Comprehensive Two-Dimensional Gas Chromatography-Time-of-Flight Mass Spectrometry and Gas Chromatography-Olfactometry-Mass Spectrometry

  2021cites this paper
• Effects of stand density on soil microbial community composition and enzyme activities in subtropical Cunninghamia lanceolate (Lamb.) Hook plantations

  2021cites this paper
• Volatile Organic Compound-Mediated Antifungal Activity of Pichia spp. and Its Effect on the Metabolic Profiles of Fermentation Communities

  2021cites this paper
• Metagenomics unveils microbial roles involved in metabolic network of flavor development in medium-temperature daqu starter.

  2021cites this paper
• Can we control microbiota in spontaneous food fermentation? – Chinese liquor as a case example

  2021cites this paper
• Metaproteomic analysis of enzymatic composition in Baobaoqu fermentation starter for Wuliangye baijiu

  2021cites this paper
• Microbial Community Succession and Its Environment Driving Factors During Initial Fermentation of Maotai-Flavor Baijiu

  2021cites this paper
• A study on Australian sorghum grain fermentation performance and the changes in Zaopei major composition during solid-state fermentation

  2021cites this paper
• Liquor Flavour Is Associated With the Physicochemical Property and Microbial Diversity of Fermented Grains in Waxy and Non-waxy Sorghum (Sorghum bicolor) During Fermentation

  2021influential citation
• Dynamic changes of volatile compounds and bacterial diversity during fourth to seventh rounds of Chinese soy sauce aroma liquor

  2021cites this paper
• Community structure and metabolic potentials of the traditional rice beer starter ‘emao’

  2021cites this paper
• Impact of Fermentation on Antinutritional Factors and Protein Degradation of Legume Seeds: A Review

  2021cites this paper
• Metaproteomic Insights Into the Microbial Community in Pozol

  2021cites this paper
• Deciphering Succession and Assembly Patterns of Microbial Communities in a Two-Stage Solid-State Fermentation System

  2021influential citation
• Detection of viable and total fungal community in zaopei of Chinese strong-flavor baijiu using PMA combined with qPCR and HTS based on ITS2 region

  2021cites this paper
• Advances in research on solid-state fermented feed and its utilization: The pioneer of private customization for intestinal microorganisms

  2021cites this paper
• Sugar profile regulates the microbial metabolic diversity in Chinese Baijiu fermentation.

  2021cites this paper
• Detecting total acid content quickly and accurately by combining hyperspectral imaging and an optimized algorithm method

  2021cites this paper
• Multiple rounds of Aspergillus niger biofortification confer relatively stable quality with minor changes of microbial community during industrial-scale Baoning vinegar production.

  2021cites this paper
• Unraveling the correlations between bacterial diversity, physicochemical properties and bacterial community succession during the fermentation of traditional Chinese strong-flavor Daqu

  2021cites this paper
• The Fungal Communities and Flavor Profiles in Different Types of High-Temperature Daqu as Revealed by High-Throughput Sequencing and Electronic Senses

  2021cites this paper
• Impact of solid-state fermentation on factors and mechanisms influencing the bioactive compounds of grains and processing by-products

  2021cites this paper
• Synergistic Effect of Multiple Saccharifying Enzymes on Alcoholic Fermentation for Chinese Baijiu Production

  2020cites this paper
• Multiple Batches of Fermentation Promote the Formation of Functional Microbiota in Chinese Miscellaneous-Flavor Baijiu Fermentation

  2020cites this paper
• Fermentative Foods: Microbiology, Biochemistry, Potential Human Health Benefits and Public Health Issues

  2020cites this paper
• Characterizing Relationship of Microbial Community in Xiaoqu and Volatiles of Light-aroma-type Xiaoqu Baijiu

  2020cites this paper
• Effects of initial temperature on microbial community succession rate and volatile flavors during Baijiu fermentation process.

  2020cites this paper
• Mannitol and erythritol reduce the ethanol yield during Chinese Baijiu production.

  2020cites this paper
• High-throughput sequencing of the microbial diversity of roasted-sesame-like flavored Daqu with different characteristics

  2020cites this paper
• Effect of Pichia on shaping the fermentation microbial community of sauce-flavor Baijiu.

  2020cites this paper
• Physicochemical Factors Affecting Microbiota Dynamics During Traditional Solid-State Fermentation of Chinese Strong-Flavor Baijiu

  2020cites this paper
• Composition and Metabolic Functions of the Microbiome in Fermented Grain during Light-Flavor Baijiu Fermentation

  2020cites this paper
• Bacterial community diversity of shilixiang baijiu Daqu based on metagenomics.

  2020cites this paper