Microbiota stratification and succession of amylase-producing Bacillus in traditional Chinese Jiuqu (fermentation starters).
Sign Up to like & getrecommendations! Published in 2020 at "Journal of the science of food and agriculture"
DOI: 10.1002/jsfa.10405
Abstract: BACKGROUND Jiuqu are vital saccharifying and fermenting agents for Chinese fermented foods. Natural ventilation during Jiuqu fermentation causes changes in temperature, oxygen and moisture content, and result in mass and heat gradients from the outer… read more here.
Keywords: jiuqu fermentation; jiuqu; microbiota stratification; amylase ... See more keywords
Integrated multi-omics approaches to understand microbiome assembly in Jiuqu, a mixed-culture starter.
Sign Up to like & getrecommendations! Published in 2022 at "Comprehensive reviews in food science and food safety"
DOI: 10.1111/1541-4337.13025
Abstract: The use of Jiuqu as a saccharifying and fermenting starter in the production of fermented foods is a very old biotechnological process that can be traced back to ancient times. Jiuqu harbors a hub of… read more here.
Keywords: integrated multi; microbiome; assembly; jiuqu microbiome ... See more keywords