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.

2019-06-11 | PXD014221 |

Lodderomyces elongisporus isolate:isolate from Guizhou Sauce-Flavor Baijiu Daqu

Project description:Lodderomyces elongisporus isolate:isolate from Guizhou Sauce-Flavor Baijiu Daqu Genome sequencing

| PRJNA1185419 | ENA

Microbial community and flavor analyses of fermented grains of Furou-type Baijiu.

Project description: Not available

| S-EPMC12722865 | biostudies-literature

Bacterial Diversity, Organic Acid, and Flavor Analysis of Dacha and Ercha Fermented Grains of Fen Flavor Baijiu.

Project description: Not available

| S-EPMC8765705 | biostudies-literature

Structural and functional changes in prokaryotic communities in artificial pit mud during Chinese Baijiu production

Project description:The fermented and distilled Chinese alcoholic beverage strong flavor baijiu (SFB) gets its characteristic flavor during fermentation in cellars lined with pit mud. Microbes in the pit mud produce many key precursors of flavor esters. The over 20 year maturation time of natural pit mud have promoted attempts to produce artificial pit mud (APM) with shorter maturation time. However, knowledge on the molecular basis of APM microbial dynamics and associated functional variation during SFB brewing is limited, and the role of this variability in high quality SFB production remains poorly understood. We studied APM maturation in new cellars till the fourth brewing batch using 16S rRNA gene amplicon sequencing, real-time quantitative PCR and function prediction based on the sequencing results, and metaproteomics and metabolomics techniques. The results provide insight into global APM prokaryotic dynamics and their role in SFB production, which will be helpful for further optimization of APM culture technique and improvement of SFB quality.

2020-03-10 | PXD016140 |

Metagenomics-based analysis of microbial community dynamics and flavor compound correlations during rice-flavor Baijiu brewing.

Project description: Not available

| S-EPMC12362989 | biostudies-literature