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The differences in main components, enzyme activity, and microbial composition between substandard and normal jiuyao

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What this work says

Outgoing claims: the papers this work cites, builds on, or argues with.

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OPLS discriminant analysis: combining the strengths of PLS‐DA and SIMCA classification

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QIIME 2 Enables Comprehensive End‐to‐End Analysis of Diverse Microbiome Data and Comparative Studies with Publicly Available Data

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Isolation and Identification of Representative Fungi from Shaoxing Rice Wine Wheat Qu Using a Polyphasic Approach of Culture-Based and Molecular-Based Methods

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Bacterial succession and the dynamics of volatile compounds during the fermentation of Chinese rice wine from Shaoxing region

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Amylase Production by Saccharomycopsis fibuligera A11 in Solid-State Fermentation for Hydrolysis of Cassava Starch

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Improved lignocellulose degradation efficiency based on Fenton pretreatment during rice straw composting

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Comparison study of the volatile profiles and microbial communities of Wuyi Qu and Gutian Qu, two major types of traditional fermentation starters of Hong Qu glutinous rice wine

inferredcites →https://doi.org/10.1016/j.fm.2019.103326openalex-snapshot

Metagenomic analysis reveals the impact of JIUYAO microbial diversity on fermentation and the volatile profile of Shaoxing-jiu

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Nutritional value and metal content of wild edible mushrooms collected from West Macedonia and Epirus, Greece

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Potential geo-discriminative tools to trace the origins of the dried slices of shiitake (Lentinula edodes) using stable isotope ratios and OPLS-DA

inferredcites →https://doi.org/10.1016/j.foodres.2018.12.024openalex-snapshot

Microbial communities and volatile metabolites in different traditional fermentation starters used for Hong Qu glutinous rice wine

inferredcites →https://doi.org/10.1016/j.ijfoodmicro.2019.05.001openalex-snapshot

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

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Alteration of microbial community for improving flavor character of Daqu by inoculation with Bacillus velezensis and Bacillus subtilis

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Influence of temperature, water activity and pH on growth of some xerophilic fungi

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Predictive functional profiling of microbial communities using 16S rRNA marker gene sequences

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Fractionation of dicarboxylic acids produced by Rhizopus oryzae using reactive extraction

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The Relationship Between Wort Sugar Concentration and Yeast Carbon Partitioning During Brewing Fermentations

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Characterization of Volatile Flavor Compounds in Chinese Rice Wine Fermented from Enzymatic Extruded Rice

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Phenolic Analysis and Theoretic Design for Chinese Commercial Wines’ Authentication

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Effect of protective agents, freezing temperature, rehydration media on viability of malolactic bacteria subjected to freeze-drying

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Variability in the Response of Bacterial Community Assembly to Environmental Selection and Biotic Factors Depends on the Immigrated Bacteria, as Revealed by a Soil Microcosm Experiment

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Anaerobic growth ability and alcohol fermentation activity of microscopic fungi

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Application of UPLC-QTOF-MS in Analysis of Non-targeted Urine Metabolomics in Rats with Yunaconitine Poisoning.

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Retention Indices for Most Frequently Reported Essential Oil Compounds in GC

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Marivita roseacus sp. nov., of the family Rhodobacteraceae, isolated from a temperate estuary and an emended description of the genus Marivita

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Microbial proteases: Detection, production, and genetic improvement

inferredcites →https://doi.org/10.3389/fmicb.2016.01237openalex-snapshot

Environmental Factors Affecting Microbiota Dynamics during Traditional Solid-state Fermentation of Chinese Daqu Starter

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Colorimetric Determination of the Activity of Starch-Debranching Enzyme via Modified Tollens’ Reaction

What points at this work

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inferred← citeshttps://doi.org/10.2139/ssrn.4753216openalex-extracted

Impact of the Addition of Polygonum Orientale L. Flowers on the Microbial Community of Xiaoqu and Volatile Compounds of Huangjiu in Fangxian, China

inferred← citeshttps://doi.org/10.2139/ssrn.4839304openalex-extracted

Effects of Polygonum Orientale L. Flower Addition on Microbial Diversity of Fangxian Xiaoqu and Volatile Compounds of Huangjiu (Chinese Rice Wine)

inferred← citeshttps://doi.org/10.1007/s10068-025-01829-8openalex-snapshot

Impact of Polygonum orientale L. flower addition on microbial community of Xiaoqu and volatile compounds of Huangjiu in Fangxian, China

inferred← citeshttps://doi.org/10.1016/j.agee.2025.109900openalex-snapshot

Leaf-herbivory induced trade-off: Aboveground defense sacrifices root flavonoids to enrich microbes for dual resistance

inferred← citeshttps://doi.org/10.1016/j.biortech.2025.132770openalex-snapshot

Temperature adaptability drives functional diversity and horizontal gene transfer within microbial communities in Daqu solid-state fermentation

inferred← citeshttps://doi.org/10.1016/j.fbio.2024.105601openalex-snapshot

Investigating the application of multiple-stage fermented glutinous rice procedure in dough preparation for Chinese steamed bread

inferred← citeshttps://doi.org/10.1016/j.fbio.2025.106547openalex-snapshot

Unraveling the impact of geographic distance on the microbial communities of jiuyao samples in the Yangtze River Basin: From upstream to downstream

inferred← citeshttps://doi.org/10.1016/j.fm.2024.104569openalex-snapshot

Integrative metagenomics, volatilomics and chemometrics for deciphering the microbial structure and core metabolic network during Chinese rice wine (Huangjiu) fermentation in different regions

inferred← citeshttps://doi.org/10.1016/j.fm.2025.104759openalex-snapshot

Analyzing the contribution of top-down and bottom-up methods to the construction of synthetic microbial communities in Jiuyao

inferred← citeshttps://doi.org/10.1016/j.fochx.2024.101132openalex-snapshot

A quality comparison for Xiecun Huangjiu with different aging stages based on chemical profile, aroma composition and microbial succession

inferred← citeshttps://doi.org/10.1016/j.fochx.2026.103849openalex-snapshot

Multi-omics study on traditional Xiaoqu of Fangxian Huangjiu: Unveiling interactions among physicochemical factors, microbiome and volatile flavor compounds

inferred← citeshttps://doi.org/10.1016/j.jcs.2026.104389openalex-snapshot

Effects of fermentation with different coarse cereals on antioxidant capacity, flavor profiles and sensory characteristics of Huangjiu

inferred← citeshttps://doi.org/10.1111/ijfs.17470openalex-snapshot

Exploring the differences in sauce-flavour Daqu from different regions and its contribution to Baijiu brewing based on microbial communities and flavours

inferred← citeshttps://doi.org/10.1186/s13568-026-02051-3openalex-snapshot

Brewing water affects microbial community and aromatic profiles during Shaoxing rice wine fermentation

inferred← citeshttps://doi.org/10.3390/foods14050800openalex-snapshot

Improvement of Esterifying Power of Isolated Bacillus velezensis from Daqu by Atmospheric Pressure and Room Temperature Plasma Mutagenesis

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