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Zhongguo niangzao
Scopus
ISSN 0254-5071 · Editorial Department of China Brewing · 1.310 artikel di indeks
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Artikel Jurnal Teks lengkap
Construction of Value System and Expression Strategy for Bottle-Aged Sauce-Flavor Baijiu in Guizhou
‘Aged Baijiu tastes better' has been widely recognized by consumers. ‘Drinking fresh Baijiu, aging good Baijiu, and storing aged Baijiu' has gradually prevailed in the current Baijiu market. As the origin and core producing area of sauce-flavor (Jiangxiangxing) Baijiu, Guizhou features the brewing…
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Artikel Jurnal Teks lengkap
Screening, Identification, Esterification Condition Optimization and Application of Esterase-Producing Bacillus Strains
To realize the resource utilization of Huangshui, a by-product from the brewing of Fuyu-flavor Baijiu, esterase-producing Bacillus strains were screened from Huangshui and identified via morphological observation, physiological and biochemical tests, and molecular biological techniques…
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Succession Regularity of Microbial Community in Straw during High-Temperature Daqu Fermentation
The microbial composition and dynamic changes of rice straw during high-temperature Daqu fermentation were systematically analyzed using high-throughput sequencing technology. Differential analysis, correlation analysis and gene function prediction were further conducted to elucidate the distinct…
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Artikel Jurnal Teks lengkap
Screening, Identification and Fermentation Characteristics of High Glucoamylase-Producing Rhizopus Strain
To address the bottlenecks of unstable saccharifying activity and difficult standardized production of traditional sweet Jiuqu, high glucoamylase-producing Rhizopus strains were isolated from 15 traditional sweet Jiuqu samples collected from multiple regions in China. Strains were screened via the…
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Artikel Jurnal Teks lengkap
Optimization of Decolorization, Separation and Purification Process of Iturin A in Fermentation Broth
To achieve efficient separation and purification of iturin A from fermentation broth, a combined process of activated carbon decolorization and multi-stage gradient chromatography purification was established. Decolorization conditions were optimized using decolorization rate and product recovery…
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Market Expansion Strategies for Customized Services of Sauce-Flavor Baijiu
Against the backdrop of prominent consumption upgrading and growing personalized consumption demands, customized services for sauce-flavor (Jiangxiangxing) Baijiu have evolved into a vital development orientation for the transformation and upgrading of the Baijiu industry. Centering on the…
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Effects of Initial Moisture Content on Volatile Flavor Substances and Microbial Community Structure of Traditional Sauce-Flavor Daqu during Active Fermentation Period
Using fresh raw Daqu of low (36%), medium (38%) and high (40%) initial moisture contents as research objects, physicochemical indexes, variations of volatile flavor substances and succession dynamics of microbial community structure of Daqu samples during the active fermentation period were…
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Artikel Jurnal Teks lengkap
Differences in Microbial Community of Straw from Different Regions and Their Effects on Microbial Community Structure during High-Temperature Daqu Fermentation
To investigate the differences in microbial communities of straw from different regions and their impact on microbial community succession during Daqu fermentation, the microbial community structure of rice straw from Guizhou (GZ) and Sichuan (SC) was analyzed with high-throughput sequencing…
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Transcriptome-Based Analysis on the Mechanism of Culture Medium Affecting Phenotypes of Saccharomyces cerevisiae
Saccharomyces cerevisiae W34/70 was cultured on malt yeast glucose peptone (MYGP) solid medium, and whole wort solid medium and auxiliary material wort medium commonly applied in modern breweries with yeast extract peptone dextrose medium set as the control. Phenotypes related to brewing properties…
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Differences and Correlation Analysis of Physicochemical Property, Bacterial Community Structure and Flavor Components Between Bottom and Wall Pit Muds of Strong-Flavor Baijiu
To elucidated the influence of bottom and wall pit muds on the quality for strong-flavor (Nongxiangxing) Baijiu, the physicochemical indicators and bacterial community structures of bottom and wall pit muds were determined by conventional detection methods and high-throughput sequencing technology…
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Mutagenic Breeding of Low-Glycerol and High-Ethanol Producing Saccharomyces cerevisiae with Tolerance to Sugarcane Molasses Stress and High Temperature
Using Saccharomyces cerevisiae A9 as the starting strain, a mutagenesis library with enhanced genetic diversity and improved environmental tolerance was first constructed through multiple rounds of atmospheric and room-temperature plasma mutagenesis, combined with adaptive evolution under gradually…
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Artikel Jurnal Teks lengkap
Fermentation Process Optimization, Antioxidant Activity and Differential Metabolites of Chrysanthemum morifolium Liquid
To investigate the changes in antioxidant activity of chrysanthemums before and after fermentation, using fresh yellow chrysanthemum (Chrysanthemum morifolium) as the raw material, the fermentation process of yellow chrysanthemum liquid was optimized by single-factor and response surface tests. The…
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Artikel Jurnal Teks lengkap
Impact of Perceived Value of Chinese Baijiu Culture on Customer Purchase Decisions
To explore the influence mechanism of the perceived value of Chinese Baijiu culture on customers' purchasing decisions, this paper adopts the stimulus-organism-response (SOR) theory as the analytical framework, constructs a theoretical model with brand identification as the mediating variable…
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Microbial Community Diversity of Guilin Douchi at Different Fermentation Times
Bacterial and fungal community structure and diversity in naturally fermented Guilin Douchi samples fermented for 1 year and 4 years were analyzed by Illumina MiSeq high-throughput sequencing. The results showed that Firmicutes dominated the bacterial communities at the phylum level. The relative…
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Research Progress on Function and Role of Hydrolytic Enzymes in Baijiu Brewing
The catalytic effect of enzymes exerts a decisive impact on the taste and quality of finished products in Baijiu brewing. Regulating enzyme activity during the brewing process is a pivotal strategy for increasing liquor yield and enhancing the flavor and taste of Baijiu. Since the enzymes involved…
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Paths for Digital-Intelligent Activation of Alcoholic Drinks Enterprise Industrial Heritage to Boost Consumption Upgrading in Qilu Cultural Region
Alcoholic drinks enterprise industrial heritage serves as the core carrier of Qilu culture, and its digital-intelligent activation is a key driver for cultural inheritance and consumption upgrading. Taking 10 typical industrial heritages of alcoholic drinks enterprises in Shandong Province as…
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Artikel Jurnal Teks lengkap
Optimization of Fermentation Process and Analysis of Volatile Components of Compound Fruit Wine from Whole Kiwifruit and Kombucha Broth
To achieve the efficient utilization of wild kiwifruit peel and residue resources and develop new fermented fruit wine products, wild kiwifruit (with peel) and kombucha fermentation broth were selected as the raw materials. The fermentation process of compound fruit wine from whole kiwifruit and…
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Synergistic Regulation of Pepper Variety and Fermentation Process on Aroma of Broad Bean Paste Based on Electronic Nose and Multivariate Statistics
To investigate the synergistic effects of pepper varieties and broad bean fermentation processes on the aroma characteristics of broad bean paste, the broad bean paste samples were prepared with five pepper varieties, including Hongguan No.3 (HG3), Hongguan No.4 (HG4), Hongguan No.5 (HG5)…
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Artikel Jurnal Teks lengkap
Analysis of Flavor Difference of Skeleton Components in Baijiu with Different Flavor Types
To explore the flavor differences of Baijiu with different flavor types, four typical flavor types, including light-flavor (Qingxiangxing), strong-flavor (Nongxiangxing), sauce-flavor (Jiangxiangxing), and rice-flavor (Mixiangxing) Baijiu, were selected. The sensory characteristics and 40 skeleton…
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Artikel Jurnal Teks lengkap
Hypoglycemic Effect and Mechanism of Compound Vinegar Oral Liquid on Diabetic Mice
By establishing a hyperglycemic mouse model with pancreatic islet injury and conducting continuous intervention for four weeks, the hypoglycemic mechanism and metabolic pathways of a compound vinegar oral liquid, formulated with Shanxi aged vinegar and Chinese herbs, were explored through routine…
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