2,347
Views
20
CrossRef citations to date
0
Altmetric
Articles

Aroma-enhancing role of Pichia manshurica isolated from Daqu in the brewing of Shanxi Aged Vinegar

, , , , &
Pages 2169-2179 | Received 17 Nov 2016, Accepted 17 Feb 2017, Published online: 19 May 2017

Keep up to date with the latest research on this topic with citation updates for this article.

Read on this site (3)

Maduka Subodinee Ahangangoda Arachchige, Shusaku Yoshida & Hirohide Toyama. (2019) Thermo-and salt-tolerant Saccharomyces cerevisiae strains isolated from fermenting coconut toddy from Sri Lanka. Biotechnology & Biotechnological Equipment 33:1, pages 937-944.
Read now
Tae Gyu Nam, Jun-Young Lee, Bum-Keun Kim, Nho-Eul Song & Hae Won Jang. (2019) Analyzing volatiles in brown rice vinegar by headspace solid-phase microextraction (SPME)–Arrow: Optimizing the extraction conditions and comparisons with conventional SPME. International Journal of Food Properties 22:1, pages 1195-1204.
Read now

Articles from other publishers (17)

Jing Zhang, Yiguo He, Liguo Yin, Rong Hu, Jiao Yang, Jing Zhou, Tao Cheng, Hongyu Liu & Xingxiu Zhao. (2023) Isolation of Aroma-Producing Wickerhamomyces anomalus Yeast and Analysis of Its Typical Flavoring Metabolites. Foods 12:15, pages 2934.
Crossref
Guiming Fu, Wenqin Cai, Biao Dong, Yin Wan, Fei Pan, Fuping Zheng, Yanru Chen, Mengfei Deng & Bingjing Huang. (2022) Effects of bio‐augmented Daqu on microbial community, aroma compounds and physicochemical parameters of fermented grains during the brewing of Chinese special‐flavor baijiu . Journal of the Science of Food and Agriculture 103:1, pages 273-282.
Crossref
Yi Fan & Bei-Zhong Han. 2023. Science and Engineering of Chinese Liquor (Baijiu). Science and Engineering of Chinese Liquor (Baijiu) 503 545 .
Warayutt Pilap, Sudarat Thanonkeo, Preekamol Klanrit & Pornthap Thanonkeo. (2022) The potential of multistress tolerant yeast, Saccharomycodes ludwigii, for second-generation bioethanol production. Scientific Reports 12:1.
Crossref
Muwen He, Yao Jin, Rongqing Zhou, Dong Zhao, Jia Zheng & Chongde Wu. (2022) Dynamic succession of microbial community in Nongxiangxing daqu and microbial roles involved in flavor formation. Food Research International 159, pages 111559.
Crossref
Zhixun Shang, Zi Ye, Meiqi Li, Hongbing Ren, Shengbao Cai, Xiaosong Hu & Junjie Yi. (2022) Dynamics of microbial communities, flavor, and physicochemical properties of pickled chayote during an industrial-scale natural fermentation: Correlation between microorganisms and metabolites. Food Chemistry 377, pages 132004.
Crossref
Aiping Liu, Rui Wang, Jianlong Li, Qin Li, Li He, Shujuan Chen, Xiaolin Ao, Yong Yang, Likou Zou, Rong Chen & Shuliang Liu. (2021) Multiple rounds of Aspergillus niger biofortification confer relatively stable quality with minor changes of microbial community during industrial-scale Baoning vinegar production. Food Research International 150, pages 110768.
Crossref
Yanrong Bao, Ming Zhang, Wenxue Chen, Haiming Chen, Weijun Chen & Qiuping Zhong. (2021) Screening and evaluation of suitable non-Saccharomyces yeast for aroma improvement of fermented mango juice. Food Bioscience 44, pages 101414.
Crossref
Tongwei Guan, Han Yang, Mengying Ou & Jiaxu Zhang. (2021) Storage period affecting dynamic succession of microbiota and quality changes of strong-flavor Baijiu Daqu. LWT 139, pages 110544.
Crossref
Xi Yuan, Xiaoyuan Chen, Muhammad Safiullah Virk, Yinglun Ma & Fusheng Chen. (2021) Effects of Various Rice-Based Raw Materials on Enhancement of Volatile Aromatic Compounds in Monascus Vinegar. Molecules 26:3, pages 687.
Crossref
Savitree Limtong, Somjit Am-In, Rungluk Kaewwichian, Chutima Kaewkrajay & Sasitorn Jindamorakot. (2020) Exploration of yeast communities in fresh coconut, palmyra, and nipa palm saps and ethanol-fermenting ability of isolated yeasts. Antonie van Leeuwenhoek 113:12, pages 2077-2095.
Crossref
Aiping Liu, Yang Peng, Xiaolin Ao, Wansu Pan, Shujuan Chen, Li He, Yong Yang, Fusheng Chen, Dazhao Du & Shuliang Liu. (2020) Effects of Aspergillus niger biofortification on the microbial community and quality of Baoning vinegar. LWT 131, pages 109728.
Crossref
Tiemele Laurent Simon Amoikon, Stéphane Marcotte, Theodore N'Dede Djeni, Koky Marc Celaire N’Sa, Cécile Grondin, Colin Tinsley, Serge Casaregola & Marcellin Koffi Dje. (2020) A study on the potential of yeasts isolated from palm wines to produce flavouring compounds. LWT 128, pages 109506.
Crossref
G. Ciafardini & B.A. Zullo. (2019) Use of selected yeast starter cultures in industrial-scale processing of brined Taggiasca black table olives. Food Microbiology 84, pages 103250.
Crossref
Jiankun Song, Hanlan Tang, Hebin Liang, Lixin Luo & Weifeng Lin. (2019) Effect of bioaugmentation on biochemical characterisation and microbial communities in Daqu using Bacillus , Saccharomycopsis and Absidia . International Journal of Food Science & Technology 54:8, pages 2639-2651.
Crossref
Huynh Xuan Phong, Preekamol Klanrit, Ngo Thi Phuong Dung, Mamoru Yamada & Pornthap Thanonkeo. (2019) Isolation and characterization of thermotolerant yeasts for the production of second-generation bioethanol. Annals of Microbiology 69:7, pages 765-776.
Crossref
Yunping Zhu, Feifei Zhang, Chengnan Zhang, Li Yang, Guangsen Fan, Youqiang Xu, Baoguo Sun & Xiuting Li. (2018) Dynamic microbial succession of Shanxi aged vinegar and its correlation with flavor metabolites during different stages of acetic acid fermentation. Scientific Reports 8:1.
Crossref

Reprints and Corporate Permissions

Please note: Selecting permissions does not provide access to the full text of the article, please see our help page How do I view content?

To request a reprint or corporate permissions for this article, please click on the relevant link below:

Academic Permissions

Please note: Selecting permissions does not provide access to the full text of the article, please see our help page How do I view content?

Obtain permissions instantly via Rightslink by clicking on the button below:

If you are unable to obtain permissions via Rightslink, please complete and submit this Permissions form. For more information, please visit our Permissions help page.