数字农科院2.0

Research Progress on the effect of Bacillus on flavor substances of Maotai flavor Baijiu

文献类型： 外文期刊

作者： Xue W.;Jian L.;Qian W.;Xueli P.;Qifa Z.;Wei L.;Dewen H.;Yang N.

作者机构：

关键词： bacillus;bitterness;functional components;influence factor;Maotai Flavor Baijiu;mechanism

期刊名称： Food Science and Technology (Brazil)

ISSN： 0101-2061

年卷期： 2023 年 43 卷

页码：

收录情况： 不在遴选数据库范围（2023版）

摘要： The brewing of Chinese Baijiu is a microbial community fermentation system, in which there is a close and complex relationship between microorganisms and flavor quality, but the specific deep-seated mechanism still needs to be explored and interpreted continuously so far. In this review, Maotai flavor Baijiu was briefly introduced, and the microorganisms mainly affected by flavor substances, the main components of flavor substances, the factors affecting flavor formation and the application ways of functional microorganisms in Maotai flavor Baijiu were summarized. It provides a deeper understanding for the research of others flavor Baijiu. © 2023, Sociedade Brasileira de Ciencia e Tecnologia de Alimentos, SBCTA. All rights reserved.

分类号：

  • 相关文献

[1]黄金梨黑心病形成机理及防控技术研究. 王文辉,王志华,佟伟,张志云,姜修成,贾晓辉. 2008

[2]利用ubil内含子增强Btcry1Ah基因在转基因玉米中的表达. 郎志宏,张杰,何康来,宋福平,黄大防. 2008

[3]Manure amendment acts as a recommended fertilization for improving carbon sequestration efficiency in soils of typical drylands of China. Shuo Liang,Nan Sun,Shuhui Wang,Gilles Colinet,Bernard Longdoz,Jeroen Meersmans,Lianhai Wu,Minggang Xu. 2023

[4]Study on the Spatiotemporal Evolution and Influencing Factors of Agricultural Carbon Emissions in the Counties of Zhejiang Province. Changcun Wen,Jiaru Zheng,Bao Hu,Qingning Lin. 2022

[5]Recent advances in the contribution of glucosinolates degradation products to cruciferous foods odor: factors that influence degradation pathways and odor attributes. Jia, Xiao,An, Qi,Zhang, Nawei,Ren, Jingnan,Pan, Siyi,Zheng, Chang,Zhou, Qi,Fan, Gang. 2024

[6]Effects of Anaerobic Fermentation on Black Garlic Extract by Lactobacillus: Changes in Flavor and Functional Components. Li Ma,Chengying Zhao,Jifeng Chen,Jinkai Zheng. 2021

[7]Novel processing strategies to enhance the bioaccessibility and bioavailability of functional components in wheat bran. Wang, Baoshi,Li, Guangyao,Li, Linbo,Zhang, Mingxia,Yang, Tianyou,Xu, Zhichao,Qin, Tengfei. 2022

[8]Phenotypic Variations in External and Internal Fruit Quality Traits of Different Plum Accessions. Lehan Xia,Long Chen,Yuling Chen,Zhenyu Huang. 2023

[9]Identification of altered metabolic functional components using metabolomics to analyze the different ages of fruiting bodies of Sanghuangporus vaninii cultivated on cut log substrates. Xu, Congtao,Zhao, Shuang,Li, Zihao,Pan, Jinlong,Zhou, Yuanyuan,Hu, Qingxiu,Zou, Yajie. 2023

[10]Inheritance of bitterness in cucumber. Gu Xingfang,Zhang Shengping,Guo Yanmei,Xu Caiqing. 2007

[11]Bitterness quantification and simulated taste mechanism of theasinensin A from tea. Jian Yong Zhang,Hong Chun Cui,Zhi Hui Feng,Wei Wei Wang,Yun Zhao,Yu Liang Deng,He Yuan Jiang,Jun Feng Yin,Ulrich H. Engelhardt. 2023

[12]Effects of electromagnetic roller-hot-air–steam triple-coupled fixation on reducing the bitterness and astringency and improving the flavor quality of green tea. Yaya Yu,Xizhe Zhu,Wen Ouyang,Ming Chen,Yongwen Jiang,Jinjin Wang,Jinjie Hua,Haibo Yuan. 2023

[13]The Formation of Fruit Quality in Cucumis sativus L.. Juping Zhang,Shengjun Feng,Jing Yuan,Chen Wang,Tao Lu,Huasen Wang,Chao Yu. 2021

[14]Bitter and astringent substances in green tea: composition, human perception mechanisms, evaluation methods and factors influencing their formation. Shuaijun Deng,Ge Zhang,Oluwaseun Olayemi Aluko,Zhijie Mo,Jingjing Mao,Haibo Zhang,Xiaohui Liu,Ming Ma,Qian Wang,Haobao Liu. 2022

[15]Discovery and Identification of the Key Contributor to the Bitter Taste in Oriental Melon after Forchlorfenuron Application. Wang, Qi,Li, Xiaohui,Zhang, Chen,Yue, Ning,Li, Simeng,Chen, Xueying,Shao, Hua,Jin, Fen,Wang, Jing. 2023

[16]Short-term high-light intensity and low temperature improve the quality and flavor of lettuce grown in plant factory. Zhang, Li,Zhang, Qiqi,Escalona Contreras, Victor Hugo,Huang, Tao,Jiang, Hui,Song, Bo,Duan, Zhiling,Li, Yuejian,Yang, Xiao,Song, Hongyuan,Yang, Qichang. 2024

[17]CmBr confers fruit bitterness under CPPU treatment in melon. Wang, Mingyan,Jiang, Naiyu,Xu, Yuanchao,Chen, Xinxiu,Wang, Cui,Wang, Chuangjiang,Wang, Shiqi,Xu, Kuipeng,Chai, Sen,Yu, Qing,Zhang, Zhonghua,Zhang, Huimin. 2024

[18]Key phytochemicals contributing to the bitterness of quinoa. Huimin Guo,Siyu Wang,Chenghong Liu,Hongwei Xu,Yuying Bao,Guixing Ren,Xiushi Yang. 2024

[19]Diversity Of Sugarcane Root-Associated Endophytic Bacillus And Their Activities In Enhancing Plant Growth. Wang, Z.,Yu, Z-X,Li, Y-R,Solanki, M. K.,Li, Y-R,Solanki, M. K.,Dong, D-F,Yang, L-T,Xing, Y-X. 2020

[20]Analysis and cloning of the synthetic pathway of the phytohormone indole-3-acetic acid in the plant-beneficial Bacillus amyloliquefaciens SQR9. Shao, Jiahui,Li, Shuqing,Zhang, Guishan,Zhang, Ruifu,Shao, Jiahui,Li, Shuqing,Zhang, Nan,Cui, Xiaoshuang,Zhou, Xuan,Shen, Qirong,Zhang, Ruifu,Shao, Jiahui,Li, Shuqing,Zhang, Nan,Cui, Xiaoshuang,Zhou, Xuan,Shen, Qirong,Zhang, Ruifu. 2015

作者其他论文 更多>>