Zobrazeno 1 - 10
of 43
pro vyhledávání: '"nongxiangxing baijiu"'
Publikováno v:
Shipin yu jixie, Vol 40, Iss 5, Pp 203-209 (2024)
Objective: The production process of esterified Monascus bran koji was optimized, and its effect on Luzhou-flavor liquor was explored. Methods: Five strains of Monascus were screened from Daqu, and the esterifying enzyme production ability of the str
Externí odkaz:
https://doaj.org/article/17bb69318db944c1ba300d0cdb788ef7
Publikováno v:
Shipin Kexue, Vol 45, Iss 7, Pp 111-118 (2024)
In order to clarify the succession pattern and potential functions of the microbial communities in fermented grains for Nongxiangxing baijiu, high-throughput sequencing was used to investigate the dynamic change of microbial community structure, and
Externí odkaz:
https://doaj.org/article/1656fb6314de4cc498b4310235644943
Autor:
WANG Shuanghui, MA Shiyuan, LI Zijian, SONG Chuan, DAI Hancong, SHAO Yan, HUANG Dan, LUO Huibo
Publikováno v:
Shipin Kexue, Vol 45, Iss 7, Pp 103-110 (2024)
The changes in the microbial niche and community assembly of fermented grains for Nongxiangxing baijiu during fermentation by Saccharomyces cerevisiae were analyzed to explore the mechanism for the influence of inoculation with S. cerevisiae on the m
Externí odkaz:
https://doaj.org/article/0fdc5628da9a42a2b075d1d0beac082c
Publikováno v:
Shipin Kexue, Vol 44, Iss 22, Pp 225-234 (2023)
The pattern and cause of changes in microbial community structure and metabolic activities were explored during the long-term storage of Nongxiangxing Baiju Daqu. The microbial community composition on and in Daqu was determined by high-throughput se
Externí odkaz:
https://doaj.org/article/6559d8d9a5414bdabc8081a06310316b
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 44, Iss 6, Pp 254-261 (2023)
Headspace solid-phase microextraction (HS-SPME) coupled with gas chromatography-mass spectrometry (GC-MS) was used for the detection of terpenoids in the raw materials, Daqu, pit mud, fermented grains and base liquor during the brewing process of Non
Externí odkaz:
https://doaj.org/article/4efb72c836eb4c81ac246f005460677e
Autor:
Wenhua Tong, Shuqin Wang, Ying Yang, Zhijiu Huang, Yiyun Li, Dan Huang, Huibo Luo, Liming Zhao
Publikováno v:
Foods, Vol 12, Iss 23, p 4312 (2023)
Daqu is an important saccharifying starter in the fermentation of Nongxiangxing Baijiu in China. Vanillin is a health and flavor factor in Baijiu. However, only a few research studies on the vanillin content of Daqu are currently not systematic. In o
Externí odkaz:
https://doaj.org/article/d3bb993bfd7b4025a1c6afb173b279f3
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