Search Results - "Tian, Longxin"

Microbial communities, functional, and flavor differences among three different-colored high-temperature Daqu: A comprehensive metagenomic, physicochemical, and electronic sensory analysis by Hou, Qiangchuan, Wang, Yurong, Qu, Dingwu, Zhao, Huijun, Tian, Longxin, Zhou, Jiaping, Liu, Juzhen, Guo, Zhuang

“…[Display omitted] •Fungi and bacteria dominate high-temperature Daqu (HTD) microbiota.•Fungi population increases as the fermentation temperature…”
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Multi-method joint analysis reveals differences in the quality and microbial composition of high-temperature and medium–high-temperature Daqu by Wang, Yurong, Hou, Qiangchuan, Ni, Hui, Tian, Longxin, Liu, Juzhen, Zhou, Jiaping, Guo, Zhuang

“…Daqu plays a key role in the fermentation of Baijiu and affects its quality. In this study, Daqu was sourced from a winery in Yingtan City, and the microbial…”
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Analysis of bacterial community structure and taste quality of different colored high-temperature Daqu in the Xiangyang region, China by Guo, Zhuang, Xiang, Fanshu, Hou, Qiangchuan, Tian, Longxin, Liu, Juzhen, Zhou, Jiaping, Ye, Mingbo, Shan, Chunhui, Zhao, Huijun

“…In this study, the differences in bacterial community structure and taste quality among the three different colored high-temperature Daqu (HTD) produced by…”
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Correlation analysis of microbial groups and sensory quality in the fourth round of the stacked fermentation of sauce-flavor liquor by Ge, Dongying, Wang, Yurong, Cai, Wenchao, Hou, Qiangchuan, Tian, Longxin, Liu, Juzhen, Zhou, Jiaping, Shan, Chunhui, Guo, Zhuang

“…Stacked fermentation is the process of utilizing microorganisms in the environment and further enriching their population in Jiupei. However, the composition…”
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Analysis of Hong Qu Quality and Microbial Taxa Based on Physicochemical Indicators and MiSeq High-throughput Sequencing Technology by Sifang ZHENG, Chixinxiao CHENG, Shuchang LONG, Yurong WANG, Longxin TIAN, Zhuang GUO

“…In this study, to reveal the physicochemical properties and microbial taxa of Hong Qu produced in Shandong, China three Hong Qu samples were collected from a…”
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基于理化指标和MiSeq高通量测序技术红曲品质及微生物类群的解析 by 郑巳芳, 程驰新笑, 龙树瑺, 王玉荣, 田龙新, 郭壮

“…TS201.3; 为揭示产自山东地区的红曲理化特性和微生物类群,本研究从山东某制曲公司采集了 3个红曲样品,在对其理化指标和发酵特性进行评价的基础上,使用MiSeq高通量测序技术对微生物类群进行了解析,并对其蕴含的芽孢杆菌和乳酸菌进行了分离鉴定.结果发现,3个红曲样品的水分含量在…”
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Pure Culture and Ultra-high Deep Metagenomic Sequencing for Analysis of the Differences in Microbial Diversity of High Temperature Daqu from Two Distilleries in Maotai Town by WANG Yurong, HOU Qiangchuan, TIAN Longxin, LIU Juzhen, ZHOU Jiaping, GUO Zhuang

“…In this study, the microbial diversity of high temperature Daqu from different distilleries in Maotai town was analyzed by the pure culture technique and…”
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Analysis of Differences in Microbial Community, Sensory and Physicochemical Properties of Different Layers of Alcoholic Fermentative Material in Maotai-flavor Baijiu Cellar in the Fifth Round of Fermentation by WANG Yurong, HOU Qiangchuan, TIAN Longxin, LIU Juzhen, ZHOU Jiaping, GUO Zhuang

“…In this study, multi-dimensional characterization of different layers of alcoholic fermentative material in Maotai-flavor baijiu cellar in the fifth round of…”
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Analysis of Fungal Community Structure and Flavor Quality of High-temperature Daqu from Xiangyang, China by XIANG Fanshu, CAI Wenchao, TIAN Longxin, LIU Juzhen, ZHOU Jiaping, YE Mingbo, SHAN Chunhui, GUO Zhuang

“…The fungal community structure and flavor quality of white, yellow and black high-temperature Daqu from company A in Xiangyang, China were analyzed using MiSeq…”
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襄阳地区高温大曲真菌群落结构及其风味品质解析 by 向凡舒, 蔡文超, 田龙新, 刘菊珍, 周加平, 叶明波, 单春会, 郭壮

“…TS261.1;…”
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酱香白酒第5轮次窖池发酵不同分层酒醅微生物群落与感官、理化性质差异分析 by 王玉荣, 侯强川, 田龙新, 刘菊珍, 周加平, 郭壮

“…TS201.3;…”
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