Bacterial Communities and Prediction of Microbial Metabolic Pathway in Rice Wine Koji From Different Regions in China

Overview of attention for article published in Frontiers in Microbiology, January 2022

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So far, Dimensions has found 13 publications that cite this research output.

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Succession of microbial community structure in fermented grains during the fermentation of strong-flavor Baijiu and its impact on the metabolism of acids, alcohols, and esters

Article in Food Science and Biotechnology (June 2024)

Unveiling the dynamic microbial succession and metabolic characteristics during traditional fermentation of hainan shanlan rice wine

Article in LWT (May 2024)

Bacterial community structure of rice wine from China's Xiaogan and Dazhou regions: Correlation with taste characteristics

Article in LWT (January 2024)

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