Systematic analysis of Baobaoqu fermentation starter for Wuliangye Baijiu by the combination of metagenomics and metabolomics.
- Published in:
- Frontiers in Microbiology, 2022, v. 13, p. 01, doi. 10.3389/fmicb.2022.1062547
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- Publication type:
- Article
Works matching AU Zongwei Qiao
Results: 12
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Occurrence, Diversity, and Character of Bacillaceae in the Solid Fermentation Process of Strong Aromatic Liquors.
- Published in:
- Frontiers in Microbiology, 2022, v. 13, p. 1, doi. 10.3389/fmicb.2021.811788
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- Publication type:
- Article
3
Adaptive response and tolerance to weak acids in Saccharomyces cerevisiae boulardii: a metabolomics approach.
- Published in:
- International Journal of Food Science & Technology, 2022, v. 57, n. 5, p. 2918, doi. 10.1111/ijfs.15598
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- Article
4
Metaproteomic analysis of enzymatic composition in Baobaoqu fermentation starter for Wuliangye baijiu.
- Published in:
- International Journal of Food Science & Technology, 2021, v. 56, n. 8, p. 4170, doi. 10.1111/ijfs.15047
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- Publication type:
- Article
5
Optimization of Clostridium beijerinckii semi-solid fermentation of rape straw to produce butyric acid by genome analysis.
- Published in:
- Bioresources & Bioprocessing, 2024, v. 11, n. 1, p. 1, doi. 10.1186/s40643-024-00742-y
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- Publication type:
- Article
6
Unique Probiotic Properties and Bioactive Metabolites of Saccharomyces boulardii.
- Published in:
- Probiotics & Antimicrobial Proteins, 2023, v. 15, n. 4, p. 967, doi. 10.1007/s12602-022-09953-1
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- Publication type:
- Article
7
Interaction and Binding Kinetics of Different Substituted Pyrazines with HSA: Based on Multispectral, Physiological Activity, and Molecular Dynamics Simulations.
- Published in:
- Journal of Food Biochemistry, 2024, v. 2024, p. 1, doi. 10.1155/2024/4373558
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- Publication type:
- Article
8
Isolation, Identification, and Fermentation Medium Optimization of a Caproic Acid‑Producing Enterococcus casseliflavus Strain from Pit Mud of Chinese Strong Flavor Baijiu Ecosystem.
- Published in:
- Polish Journal of Microbiology, 2022, v. 71, n. 4, p. 563, doi. 10.33073/pjm-2022-052
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- Publication type:
- Article
9
Tandem Solid-Phase Extraction Columns for Simultaneous Aroma Extraction and Fractionation of Wuliangye and Other Baijiu.
- Published in:
- Molecules, 2021, v. 26, n. 19, p. 6030, doi. 10.3390/molecules26196030
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- Article
10
Wuliangye Baijiu but not ethanol reduces cardiovascular disease risks in a zebrafish thrombosis model.
- Published in:
- NPJ Science of Food, 2022, v. 6, n. 1, p. 1, doi. 10.1038/s41538-022-00170-2
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- Article
11
Strengthening the microbial community and flavor structure of jiupei by simulating strong‐aroma baijiu fermentation with Bacillus velezensis DQA21.
- Published in:
- Journal of the Science of Food & Agriculture, 2024, v. 104, n. 9, p. 5338, doi. 10.1002/jsfa.13373
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- Publication type:
- Article
12
Analysis of the Influence of Microbial Community Structure on Flavor Composition of Jiang-Flavor Liquor in Different Batches of Pre-Pit Fermented Grains.
- Published in:
- Fermentation (Basel), 2022, v. 8, n. 12, p. 671, doi. 10.3390/fermentation8120671
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- Publication type:
- Article