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Deciphering the Composition and Functional Profile of the Microbial Communities in Chinese Moutai Liquor Starters.
Gan SH, Yang F, Sahu SK, Luo RY, Liao SL, Wang HY, Jin T, Wang L, Zhang PF, Liu X, Xu J, Xu J, Wang YY, Liu H. Gan SH, et al. Front Microbiol. 2019 Jul 4;10:1540. doi: 10.3389/fmicb.2019.01540. eCollection 2019. Front Microbiol. 2019. PMID: 31333631 Free PMC article.
Moutai is a world-famous traditional Chinese liquor with complex taste and aroma, which are considered to be strongly influenced by the quality of fermentation starters (Daqu). ...In this study, we revealed the microbial composition of 185 Moutai starter samp …
Moutai is a world-famous traditional Chinese liquor with complex taste and aroma, which are considered to be strongly influenc …
Aroma characteristics of Moutai-flavour liquor produced with Bacillus licheniformis by solid-state fermentation.
Zhang R, Wu Q, Xu Y. Zhang R, et al. Lett Appl Microbiol. 2013 Jul;57(1):11-8. doi: 10.1111/lam.12087. Epub 2013 May 20. Lett Appl Microbiol. 2013. PMID: 23594087
Thus, the strains MT-6 and MT-15 were used as the Bacillus starter culture for investigating Moutai-flavour liquor production. The distilled liquor inoculated with Bacillus starter culture was significantly different from the liquor without inoculum. . …
Thus, the strains MT-6 and MT-15 were used as the Bacillus starter culture for investigating Moutai-flavour liquor production. …
Kweichow Moutai ameliorates alcohol-induced liver fibrosis in mice by targeting the NFkappaB pathway.
Yang T, Feng Y, Zhang Y, Wang W, Zhang S, Yang S, Hong M. Yang T, et al. Food Sci Nutr. 2020 Jun 15;8(8):4214-4222. doi: 10.1002/fsn3.1716. eCollection 2020 Aug. Food Sci Nutr. 2020. PMID: 32884702 Free PMC article. Retracted.
Previous epidemiological and histopathological studies have demonstrated that long-term computation of Kweichow Moutai liquor (Moutai) could induce fatty liver disease but few of these patients with fatty liver will develop hepatic fibrosis or cirrhosis. ...I …
Previous epidemiological and histopathological studies have demonstrated that long-term computation of Kweichow Moutai liquor …
Genome-wide variations analysis of sorghum cultivar Hongyingzi for brewing Moutai liquor.
Zhou L, Wang C, Gao X, Ding Y, Cheng B, Zhang G, Cao N, Xu Y, Shao M, Zhang L. Zhou L, et al. Hereditas. 2020 May 14;157(1):19. doi: 10.1186/s41065-020-00130-4. Hereditas. 2020. PMID: 32410666 Free PMC article.
BACKGROUND: Hongyingzi is a sorghum (Sorghum bicolor L. Moench) cultivar for brewing Moutai liquor. For an overall understanding of the whole genome of Hongyingzi, we performed whole-genome resequencing technology to reveal its comprehensive variations. ...CONCLUSIO …
BACKGROUND: Hongyingzi is a sorghum (Sorghum bicolor L. Moench) cultivar for brewing Moutai liquor. For an overall understandi …
[Identification of Kweichow Moutai liquor by gas chromatography-mass spectrometry fingerprint].
Sun Q, Xiang P, Shen B, Shen M. Sun Q, et al. Se Pu. 2010 Sep;28(9):833-9. Se Pu. 2010. PMID: 21171278 Chinese.
The precision and repeatability of the method were good as the relative standard deviation (RSD) of intrabatch was less than 5%. A total of 35 characteristic components of Kweichow Moutai liquor were identified. The fingerprints of 38 batches of Kweichow Moutai …
The precision and repeatability of the method were good as the relative standard deviation (RSD) of intrabatch was less than 5%. A total of …
Characterization of flavor compounds in Chinese liquor Moutai by comprehensive two-dimensional gas chromatography/time-of-flight mass spectrometry.
Zhu S, Lu X, Ji K, Guo K, Li Y, Wu C, Xu G. Zhu S, et al. Anal Chim Acta. 2007 Aug 6;597(2):340-8. doi: 10.1016/j.aca.2007.07.007. Epub 2007 Jul 10. Anal Chim Acta. 2007. PMID: 17683748
According to the automated data processing by TOFMS software, combining with the ordered chromatogram and the retention index database developed by our group, a total of 528 components are identified in a Moutai liquor sample, including organic acids, alcohols, este …
According to the automated data processing by TOFMS software, combining with the ordered chromatogram and the retention index database devel …
Ethyl Carbamate Formation Regulated by Lactic Acid Bacteria and Nonconventional Yeasts in Solid-State Fermentation of Chinese Moutai-Flavor Liquor.
Du H, Song Z, Xu Y. Du H, et al. J Agric Food Chem. 2018 Jan 10;66(1):387-392. doi: 10.1021/acs.jafc.7b05034. Epub 2017 Dec 21. J Agric Food Chem. 2018. PMID: 29232952
This study aimed to identify specific microorganisms related to the formation of precursors of EC (ethyl carbamate) in the solid-state fermentation of Chinese Moutai-flavor liquor. The EC content was significantly correlated with the urea content during the fermenta …
This study aimed to identify specific microorganisms related to the formation of precursors of EC (ethyl carbamate) in the solid-state ferme …
Characterization of Volatile Sulfur Compounds in Moutai Liquors by Headspace Solid-Phase Microextraction Gas Chromatography-Pulsed Flame Photometric Detection and Odor Activity Value.
Chen S, Sha S, Qian M, Xu Y. Chen S, et al. J Food Sci. 2017 Dec;82(12):2816-2822. doi: 10.1111/1750-3841.13969. Epub 2017 Nov 13. J Food Sci. 2017. PMID: 29131338
In particular, 2-furfurylthiol, methanethiol, dimethyl trisulfide, ethanethiol, and methional had relatively high OAVs and could be the key aroma contributors to Moutai liquors. PRACTICAL APPLICATION: In this study, a method for analyzing volatile sulfur compounds i …
In particular, 2-furfurylthiol, methanethiol, dimethyl trisulfide, ethanethiol, and methional had relatively high OAVs and could be the key …
Thermoflavimicrobium daqui sp. nov., a thermophilic microbe isolated from Moutai-flavour Daqu.
Li DN, Huang W, Qiu SY. Li DN, et al. Int J Syst Evol Microbiol. 2019 Sep;69(9):2709-2716. doi: 10.1099/ijsem.0.003528. Int J Syst Evol Microbiol. 2019. PMID: 31310191
Moutai-flavour Daqu is an important starter to support growth of microorganisms in the fermented process of Moutai-flavour liquor. A novel thermophilic microorganism, designated strain FBKL4.011(T), was isolated from Moutai-flavour Daqu samples collect …
Moutai-flavour Daqu is an important starter to support growth of microorganisms in the fermented process of Moutai-flavour …
The complete genome sequence of the thermophilic bacterium Laceyella sacchari FBKL4.010 reveals the basis for tetramethylpyrazine biosynthesis in Moutai-flavor Daqu.
Li D, Huang W, Wang C, Qiu S. Li D, et al. Microbiologyopen. 2019 Dec;8(12):e922. doi: 10.1002/mbo3.922. Epub 2019 Sep 4. Microbiologyopen. 2019. PMID: 31482696 Free PMC article.
The pure isolate of Laceyella sacchari FBKL4.010 was isolated from Moutai-flavor Daqu, Guizhou Province, China. In this study, the whole genome was sequenced and analyzed. ...The results of this study provide flavor and genomic references for further research on the flavor …
The pure isolate of Laceyella sacchari FBKL4.010 was isolated from Moutai-flavor Daqu, Guizhou Province, China. In this study, the wh …
55 results