Research on the support of the brewing ecological characteristics of strong-flavor Baijiu to brewing microecology by LU Xingfei, XIE Ruilin, QIN Hui, ZHOU Jun, LIU Shuangping, CAI Xiaobo, DAI Yu, ZHAO Xiaobo, HUANG Mengyang, ZHANG Suyi

Subjects: “…strong-flavor baijiu|microgeography|high-throughput sequencing…”
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Detection of viable and total fungal community in zaopei of Chinese strong-flavor baijiu using PMA combined with qPCR and HTS based on ITS2 region by Huanming Liu, Guangxun Tan, Qitong Chen, Weiwei Dong, Ping Chen, Kaiyun Cai, Yuanliang Hu, Weiyan Zhang, Nan Peng, Yunxiang Liang, Shumiao Zhao

Subjects: “…Chinese strong-flavor baijiu…”
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Bacterial Communities Found in Pit-Wall Mud and Factors Driving Their Evolution by Hao Zhou, Boyang Xu, Shanshan Xu, Suwei Jiang, Dongdong Mu, Xuefeng Wu, Xingjiang Li

Subjects: “…strong-flavor Baijiu…”
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Airborne microbes in five important regions of Chinese traditional distilled liquor (Baijiu) brewing: regional and seasonal variations by Yan Xu, Xue Qiao, Xue Qiao, Lei He, Wujie Wan, Zhongjun Xu, Xi Shu, Cheng Yang, Ya Tang

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Research progress on cultivation methods of artificial pit mud of Baijiu by JIN Xiqing, FENG Liang, ZHANG Wuji, HUANG Zushuang, CAO Mantang, HUANG Biao, CHEN Songqiang, XIANG Zongfu, LIU Piaoyang, LI Yaping

Subjects: “…strong-flavor baijiu|artificial pit mud|quality|cultivation methods…”
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Research progress of texture and microflora of strong-flavor Baijiu Zaopei by CHANG Yongyong, LIN Yixin, WEI Junqiang, FANG Jingjing, TANG Yun

Subjects: “…strong-flavor baijiu|zaopei|texture|microbial community|flavor substances…”
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Effects of adding Huangshui on the yield and quality of strong-flavor Baijiu by PAN Lingling, BAN Shidong, WANG Mei, QIU Shuyi, FENG Xueyu, LUO Mingyou

Subjects: “…adding huangshui|pit-out fermentation|strong-flavor baijiu|yield|quality…”
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Research progress on microbial community and maintenance technology of pit mud of strong-flavor Baijiu by WU Shukun, MU Minmin, YANG Lei

Subjects: “…strong-flavor baijiu|pit mud|microbial community|degradation|maintenance technology…”
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Structural and Functional Changes in Prokaryotic Communities in Artificial Pit Mud during Chinese Baijiu Production by Mao-Ke Liu, Yu-Ming Tang, Xiao-Jiao Guo, Ke Zhao, Petri Penttinen, Xin-Hui Tian, Xin-Yu Zhang, Dao-Qun Ren, Xiao-Ping Zhang

Subjects: “…strong-flavor baijiu…”
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Changes of physiochemical indexes and flavor substances of Huangjiangshui during brewing process of strong-flavor Baijiu by MEI Manli, WANG Yanli, HE Hongkui, CAO Runjie, MA Jintong, LI Jingxin, LI Anjun

Subjects: “…strong-flavor baijiu|huangjiangshui|physiochemical indexes|flavor substances|change rule…”
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Diversity and Function of Microbial Community in Chinese Strong-Flavor Baijiu Ecosystem: A Review by Wei Zou, Changqing Zhao, Huibo Luo

Subjects: “…strong flavor baijiu…”
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Characteristics and Functions of Dominant Yeasts Together with Their Applications during Strong-Flavor Baijiu Brewing by Weiwei Dong, Yulun Zeng, Jiyuan Ma, Kaiyun Cai, Tingting Guo, Guangxun Tan, Xiang Yu, Yuanliang Hu, Nan Peng, Shumiao Zhao

Subjects: “…strong-flavor baijiu…”
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Research progress of main microflora and their roles during strong-flavor Baijiu Daqu fermentation by HE Xiaorong, ZHANG Qing, TANG Jiahuan, LIU Pei

Subjects: “…strong-flavor baijiu|daqu microbes|microbial source|change rule|functional microorganism…”
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Microbial community structure in air of strong-flavor Baijiu brewing area by WANG Xiuxiu, WANG Junqing, LV Zhiyuan, LIU Yutao, ZHANG Mengmeng, SHANG Hailin, REN Guanghua, ZHANG Chenxi, ZHANG Chengzhen

Subjects: “…strong-flavor baijiu|brewing area|air microorganism|bacterium|fungus|community structure…”
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Effects of pits of different ages on ethyl acetate and its metabolism-related microorganisms during strong-flavor Baijiu fermentation by Jing Zhang, Jing Zhang, Yunxuan Duan, Yang Lin, Jing Chen, Jie Cheng, Jie Cheng, Chuan Song, Jincen Zuo, Suyi Zhang, Suyi Zhang, Yong Zuo

Subjects: “…strong-flavor Baijiu…”
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Bacterial diversity associated with volatile compound accumulation in pit mud of Chinese strong-flavor baijiu pit by Yan Shoubao, Jia Yonglei, Zhang Qi, Pu Shunchang, Shi Cuie

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Simulated Fermentation of Strong-Flavor Baijiu through Functional Microbial Combination to Realize the Stable Synthesis of Important Flavor Chemicals by Youqiang Xu, Mengqin Wu, Dong Zhao, Jia Zheng, Mengqi Dai, Xiuting Li, Weiwei Li, Chengnan Zhang, Baoguo Sun

Subjects: “…Strong-flavor Baijiu…”
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Differences of microbial community structure in fermented grains during strong-flavor Baijiu fermentationin new and old pits by QIU Xianping, HUANG Qiao, YANG Jing, TIAN Lei, LIU Ying, LIN Yijin, GUAN Tongwei

Subjects: “…strong-flavor baijiu|pits|fermented grains|microbial diversity|high-throughput sequencing…”
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Analysis of off-flavor-bran flavor substances in strong-flavor Baijiu by NI Xingting, SUN Xizhen, LIU Huaichen, CHEN Jie, HUANG Liya, XIONG Yaqing, LI Qiang, ZHANG Fan, ZHANG Xueyuan

Subjects: “…strong-flavor baijiu|sensory evaluation|volatile flavor substances|bran flavor sbustances|chemometrics…”
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Chemotaxis of <i>Clostridium</i> Strains Isolated from Pit Mud and Its Application in Baijiu Fermentation by Langtao Wu, Jingya Fan, Jian Chen, Fang Fang

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