Supplemental material
International Journal of Food Properties
Volume 22, 2019 - Issue 1
Related Research Data
Cultivable bacterial diversity and amylase production in two typical light-flavor Daqus of Chinese spirits
Source:
Informa UK Limited
Bio-Heat Is a Key Environmental Driver Shaping the Microbial Community of Medium-Temperature Daqu
Source:
American Society for Microbiology
Metatranscriptomics Reveals the Functions and Enzyme Profiles of the Microbial Community in Chinese Nong-Flavor Liquor Starter
Source:
Frontiers Media SA
Population dynamics and metabolite analysis of yeasts involved in a Chinese miscellaneous-flavor liquor fermentation
Source:
Springer Nature
Bacillus licheniformis affects the microbial community and metabolic profile in the spontaneous fermentation of Daqu starter for Chinese liquor making
Source:
Elsevier BV
Characterization of activity and microbial diversity of typical types of Daqu for traditional Chinese vinegar
Source:
Springer Nature
Production and Characterization of β-glucosidase Obtained by the Solid-State Cultivation of the Thermophilic Fungus Thermomucor indicae-seudaticae N31
Source:
Springer Nature
Production and characterization of lipases and immobilization of whole cell of the thermophilic Thermomucor indicae seudaticae N31 for transesterification reaction
Source:
Elsevier BV
Coalho Cheese Made with Protease fromThermomucor indicae-seudaticaeN31: Technological Potential of the New Coagulant for the Production of High-Cooked Cheese
Source:
Wiley-Blackwell
Comparison on aroma compounds in Chinese soy sauce and strong aroma type liquors by gas chromatography–olfactometry, chemical quantitative and odor activity values analysis
Source:
Springer Nature
Pectinase production by a Brazilian thermophilic fungus Thermomucor indicae-seudaticae N31 in solid-state and submerged fermentation
Source:
Pleiades Publishing Ltd
Daqu- A Traditional Chinese Liquor Fermentation Starter
Source:
Wiley-Blackwell
Isolation and Identification of High-Yield Ethyl Acetate-Producing Yeast from Gujinggong Daqu and Its Fermentation Characteristics
Source:
Informa UK Limited
Effect of the environment microbiota on the flavour of light-flavour Baijiu during spontaneous fermentation
Source:
Springer Nature
Source tracking of prokaryotic communities in fermented grain of Chinese strong-flavor liquor
Source:
Elsevier BV
Improvement of enzymatic properties of Rhizopus oryzae α-amylase by site-saturation mutagenesis of histidine 286
Source:
Elsevier BV
Microbial diversity and chemical analysis of the starters used in traditional Chinese sweet rice wine
Source:
Elsevier BV
Production and molar yield of 2-phenylethanol by Pichia fermentans L-5 as affected by some medium components
Source:
Elsevier BV
The process-related dynamics of microbial community during a simulated fermentation of Chinese strong-flavored liquor
Source:
Springer Nature
Characterization of the aroma-active compounds in Daqu: a tradition Chinese liquor starter
Source:
Springer Nature
Characterization of a Neutral and Thermostable Glucoamylase from the Thermophilic Mold Thermomucor indicae-seudaticae: Activity, Stability, and Structural Correlation
Source:
Springer Nature
Purification and characterization of an extracellular lipase from a thermophilic Rhizopus oryzae strain isolated from palm fruit.
Source:
Elsevier BV
Conversion of aRhizopus chinensislipase into an esterase by lid swapping
Source:
American Society for Biochemistry & Molecular Biology (ASBMB)
Fluorescence-activated droplet sorting of lipolytic microorganisms using a compact optical system
Source:
Royal Society of Chemistry (RSC)
Diversity, Function, and Application of Clostridium in Chinese Strong Flavor Baijiu Ecosystem: A Review
Source:
Wiley
Effect of Fermentation Processing on the Flavor of Baijiu
Source:
American Chemical Society (ACS)
In SituAnalysis of Metabolic Characteristics Reveals the Key Yeast in the Spontaneous and Solid-State Fermentation Process of Chinese Light-Style Liquor
Source:
American Society for Microbiology
Characterisation of microbial communities in Chinese liquor fermentation starters Daqu using nested PCR-DGGE
Source:
Springer Science and Business Media LLC
Comparison of Bacterial Diversity Between Two Traditional Starters and the Round-Koji-Maker Starter for Traditional Cantonese Chi-Flavor Liquor Brewing
Source:
Frontiers Media SA
Factors affecting lipase production inSyncephalastrum racemosum
Source:
Wiley-Blackwell
The biotransformation of astragalosides by a novel acetyl esterase from Absidia corymbifera AS2
Source:
Elsevier BV
Environmental Microbiota Drives Microbial Succession and Metabolic Profiles during Chinese Liquor Fermentation
Source:
American Society for Microbiology
Analysis of Physicochemical Indices, Volatile Flavor Components, and Microbial Community of a Light-Flavor Daqu
Source:
Informa UK Limited
Comprehensive analysis of fungal diversity and enzyme activity in nuruk, a Korean fermenting starter, for acquiring useful fungi
Source:
Springer Nature
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