Project description:To study the characteristics of proteins in Chinese Chixiang-flavor Baijiu fermentation, a label-free quantitative proteomics approach was established to identify proteins in Jiuqu starter and fermented grains.
Project description:Currently, Baijiu production is performed with different varieties of sorghum that vary considerably in price. Although studies have shown that sorghum varieties affect Baijiu quality, the specific effects of sorghum varieties on Baijiu fermentation have not been thoroughly studied. By using multiple-omics analyses, we compared the fermentation process and final quality of Baijiu brewed from four representative sorghum varieties and identified the involved microbial mechanisms. In addition to providing insight into Baijiu fermentation mechanisms, the results can guide the selection of suitable raw materials for production and future breeding of high quality varieties.
Project description:This research work investigates the expression of the genes involved in flavor compound production in three different Saccharomyces species (S. cerevisiae, S. bayanus var. uvarum and S. kudriavzevii) under low (12°C) and moderate fermentation temperatures (28°C).
2014-06-23 | GSE30778 | GEO
Project description:Effect of Pichia on shaping the fermentation microbial community of Moutai-flavored Baijiu
