Zobrazeno 1 - 10
of 477
pro vyhledávání: '"Pit mud"'
Publikováno v:
Shipin Kexue, Vol 45, Iss 16, Pp 320-328 (2024)
Solid-state fermentation in mud pits is a typical brewing process for nongxiangxing baijiu and fuyuxiangxing baijiu. Pit mud is the functional carrier of mud pits, in which the abundance, diversity, metabolic activity and interaction of microorganism
Externí odkaz:
https://doaj.org/article/6bae759e039a4bc48db0c879ee689f2c
Akademický článek
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Autor:
Wei Cheng, Wei Lan, Xuefeng Chen, Xijia Xue, Huipeng Liang, Huawei Zeng, Ruilong Li, Tianquan Pan, Na Li, Hongwen Yang
Publikováno v:
Frontiers in Microbiology, Vol 15 (2024)
Pyrazines are important flavor components and healthy active components in Baijiu, which including tetramethylpyrazine (TTMP). During the brewing process, the traceability of microbial communities and the content distribution characteristics of TTMP
Externí odkaz:
https://doaj.org/article/f4733260b82344838d9b5bbe4c613dd1
Publikováno v:
Shipin Kexue, Vol 44, Iss 21, Pp 351-367 (2023)
The cellar is the fermentation equipment and the main habitat of functional microorganisms for traditional Nongxiangxing Baijiu, and the quality of cellar mud largely determines the quality of Baijiu. Long-term practice and a large number of studies
Externí odkaz:
https://doaj.org/article/adee3962ab3c451db38bb6d360657513
Publikováno v:
Shipin Kexue, Vol 44, Iss 18, Pp 223-230 (2023)
This study was performed in order to understand the differences in bacterial communities and physicochemical indicators between bottom and wall pit mud for nongxiangxing baijiu. Five physicochemical indicators of pit mud were analyzed. High-throughpu
Externí odkaz:
https://doaj.org/article/b1546612ad58439b9d4484b292778d18
Publikováno v:
Shipin Kexue, Vol 45, Iss 4, Pp 125-134 (2024)
In this study, a small-scale simulated fermentation system of fermented grains (Jiupei in Chinese) without pit mud (PM) was used as a control, and the differences in the microbial community and metabolite components between the PM and control groups
Externí odkaz:
https://doaj.org/article/70149b569a3340048034873642c953c6
Publikováno v:
Shipin Kexue, Vol 45, Iss 2, Pp 178-187 (2024)
The fungal community structure, the relationship between fungal flora and physicochemical factors, and the prediction of fungal function in pit muds from different spatial positions of 10- and 50-year-old cellars at Jinhui liquor Co. Ltd. were studie
Externí odkaz:
https://doaj.org/article/e640e7da87494b75bb9d68fcf1dcb5b9
Publikováno v:
Shipin Kexue, Vol 44, Iss 20, Pp 165-174 (2023)
In this study, high-throughput sequencing technology, linear discriminant analysis effect size (LEfSe) and redundancy analysis (RDA) were used to investigate the structure of prokaryotic and eukaryotic communities, the differential microbial communit
Externí odkaz:
https://doaj.org/article/fe55828c1619475d90856262846f1285
Akademický článek
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Publikováno v:
AMB Express, Vol 13, Iss 1, Pp 1-14 (2023)
Abstract Chinese strong-flavour liquor is produced via a traditional solid-state fermentation strategy facilitated by live microorganisms in pit mud-based cellars. For the present analysis, pit mud samples from different spatial locations within ferm
Externí odkaz:
https://doaj.org/article/5e8f2b3304bf42dd82357c291a55906b