Review
Published on 16 Jun 2022
Chinese Baijiu: The Perfect Works of Microorganisms
in Food Microbiology
Frontiers in Microbiology
doi 10.3389/fmicb.2022.919044
- 32,671 views
- 182 citations
6 articles related to "Distilled Liquor"
Articles
Original Research
Published on 12 Mar 2019
Unraveling the Contribution of High Temperature Stage to Jiang-Flavor Daqu, a Liquor Starter for Production of Chinese Jiang-Flavor Baijiu, With Special Reference to Metatranscriptomics
in Food Microbiology
Frontiers in Microbiology
doi 10.3389/fmicb.2019.00472
- 9,898 views
- 88 citations
Original Research
Published on 26 May 2020
Detection of Viable and Total Bacterial Community in the Pit Mud of Chinese Strong-Flavor Liquor Using Propidium Monoazide Combined With Quantitative PCR and 16S rRNA Gene Sequencing
in Food Microbiology
Frontiers in Microbiology
doi 10.3389/fmicb.2020.00896
- 6,638 views
- 20 citations
Review
Published on 18 Aug 2025
Yeasts in traditional Baijiu fermentation: diversity, functions, microbial interactions and applications
in Food Microbiology
Frontiers in Microbiology
doi 10.3389/fmicb.2025.1652173
- 4,969 views
- 6 citations
Original Research
Published on 09 Jan 2024
Airborne microbes in five important regions of Chinese traditional distilled liquor (Baijiu) brewing: regional and seasonal variations
in Food Microbiology
Frontiers in Microbiology
doi 10.3389/fmicb.2023.1324722
- 3,818 views
- 15 citations
Review
Published on 31 Oct 2024
Unraveling the regional environmental ecology dominated baijiu fermentation microbial community succession and associated unique flavor
in Food Microbiology
Frontiers in Microbiology
doi 10.3389/fmicb.2024.1487359
- 3,586 views
- 18 citations