A metagenomic analysis of the relationship between microorganisms and flavor development in Shaoxing mechanized huangjiu fermentation mashes

International Journal of Food Microbiology

Volumn 303, Issue , 2019, Pages 9-18

  Liu, Shuangping ^a,b   Chen, Qingliu ^a   Zou, Huijun ^b   Yu, Yongjian ^c   Zhou, Zhilei ^a,b   Mao, Jian ^a,b   Zhang, Si ^d  

^a JIANGNAN UNIVERSITY   (China)

^b Zhejiang Guyuelongshan Shaoxing Wine CO   (China)

^c Jiangsu Hengshun Vinegar Industry Co Ltd   (China)

^d SOUTH CHINA SEA INSTITUTE OF OCEANOLOGY   (China)

Author keywords

Flavor; Function microorganisms; Huangjiu; Metagenomic sequencing; Rice wine

Indexed keywords

ACID; ALCOHOL DERIVATIVE; AMINO ACID; ESTER; PHENOL DERIVATIVE;

ARTICLE; ASPERGILLUS; BIOSYNTHESIS; CHEMICAL COMPOSITION; FERMENTATION; FLAVOR; GENETIC ASSOCIATION; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; LACTOBACILLUS; LACTOCOCCUS; MASS FRAGMENTOGRAPHY; METAGENOMICS; MICROFLORA; MICROORGANISM; NONHUMAN; SACCHAROMYCES; SACCHAROPOLYSPORA; SEQUENCE ANALYSIS; STAPHYLOCOCCUS; TAXONOMY; FERMENTED PRODUCT; GENETICS; MICROBIOLOGY; TASTE;

CHROMATOGRAPHY, HIGH PRESSURE LIQUID; FERMENTATION; FERMENTED FOODS; GAS CHROMATOGRAPHY-MASS SPECTROMETRY; METAGENOMICS; MICROBIOTA; TASTE;

EID: 85065541603     PISSN: 01681605     EISSN: 18793460     Source Type: Journal    
DOI: 10.1016/j.ijfoodmicro.2019.05.001     Document Type: Article

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