[1] |
CHEN Meng’en, ZHAO Cong, HAN Suna, ZHOU Danfeng, LI Jianmin, ZHANG Jin, HUANG Runna, WANG Xiaoyi, DENG Jie, HU Xiaolong.
High-throughput Sequencing Reveals the Microbial Community Structure in Taorong-type Daqu
[J]. FOOD SCIENCE, 2021, 42(8): 106-113.
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[2] |
REN Airong, HUANG Yongguang.
Analysis of Bacterial Community Structure in Daqu of Maotai-flavor Liquor in Different Main Brewing Regions in Maotai Town
[J]. FOOD SCIENCE, 2021, 42(4): 167-174.
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[3] |
ZUO Qiancheng, HUANG Yongguang, GUO Min, HU Feng, YOU Xiaolong, CHENG Pingyan.
Succession of Bacterial Community during Mechanized Fermentation of Maotai-flavor Daqu
[J]. FOOD SCIENCE, 2021, 42(18): 150-156.
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[4] |
LI Yaoyi, HU Xiaoxia, HUANG Yongguang.
Analysis of the Diversity of Fungal Flora in Maotai-flavor Liquor Brewing Environment in Maotai Town
[J]. FOOD SCIENCE, 2021, 42(18): 164-170.
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[5] |
HUANG Xiaoning, LIU Jingjing, HAN Beizhong, CHEN Jingyu.
Screening of Bacillus from Daqu by Enzymatic Characteristics to Enhance the Fermentation of Chinese Baijiu
[J]. FOOD SCIENCE, 2021, 42(10): 218-224.
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[6] |
HUANG Jing, YAN Weiwei, LIU Shuliang, LIU Aiping, AO Xiaolin, WANG Rui, YANG Yong, DU Dazhao, CHEN Fusheng.
Recent Progress in Functional Microbial Community and Quality Evaluation of Vinegar Daqu
[J]. FOOD SCIENCE, 2020, 41(7): 322-328.
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[7] |
LUO Fangwen, HUANG Yongguang, TU Huabin, HU Feng, YOU Xiaolong.
Analysis of the Structure and Diversity of Yeast Community in Main Chinese Maotai-Flavor Liquor-Producing Areas of Maotai Town Using High-throughput Sequencing
[J]. FOOD SCIENCE, 2020, 41(20): 127-133.
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[8] |
WANG Huan, XI Dezhou, HUANG Yongguang, CAO Wentao, YOU Xiaolong, CHENG Pingyan, HU Feng.
Bacterial Community Structure and Diversity in Different Stacking Fermentation Rounds in Mechanized Maotai-Flavor Liquor Brewing
[J]. FOOD SCIENCE, 2020, 41(2): 188-195.
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[9] |
XIANG Huiping, LIN Yijin, GUAN Tongwei, ZHANG Jiaxu, SHANG Hongguang, ZHAO Xiaolin, JIAO Shirong, FENG Xu, YANG Yang.
Diversities of Culturable Yeast and Bacillus and Their Relationship with Process Parameters during the Production of Sichuan Luzhou-Flavor Daqu
[J]. FOOD SCIENCE, 2020, 41(2): 196-201.
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[10] |
GUO Xuewu, FAN Endi, MA Bingtao, LI Zexia, ZHANG Yuhang, ZHANG Zhimin, CHEN Yefu, XIAO Dongguang.
Recent Progress in Micro Components of Chinese Baijiu
[J]. FOOD SCIENCE, 2020, 41(11): 267-276.
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[11] |
DAI Yijie, LI Zongjun, TIAN Zhiqiang.
Analysis of Bacterial Diversity in Daqu and Fermented Grains for Maotai-Flavor Liquor
[J]. FOOD SCIENCE, 2019, 40(4): 152-159.
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[12] |
WU Shukun, XIE Jun, WEI Chunhui, LIU Yanmei, HUANG Zhiguo, WAN Shilü, DENG Jie.
Comparison of Microbial Community Structure of Starter Cultures (Daqu) for Luzhou-Flavor Liquor in Different Regions of Sichuan
[J]. FOOD SCIENCE, 2019, 40(14): 144-152.
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[13] |
LI Dounan, HUANG Wei, WANG Xiaodan, LUO Xiaoye, QIU Shuyi.
Identification and Flavor Profile of a Thermoactinomycetaceae Strain Separated from Moutai-Flavor Daqu
[J]. FOOD SCIENCE, 2018, 39(6): 171-176.
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[14] |
WEN Shuting, LI Yan.
Yeast Diversity Analysis of Laobaigan Liquor Daqu
[J]. FOOD SCIENCE, 2018, 39(24): 175-182.
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[15] |
XIA Yu, LUO Huibo, ZHOU Ping, HUANG Dan, DENG Bo, SHEN Caiping, WU Jiefeng.
Comparison of Fungal Communities in Daqu with Different Treatments
[J]. FOOD SCIENCE, 2018, 39(22): 166-172.
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