Yeast diversity of traditional alcohol fermentation starters for Hong Qu glutinous rice wine brewing, revealed by culture-dependent and culture-independent methods

Food Control ◽

10.1016/j.foodcont.2013.04.020 ◽

2013 ◽

Vol 34 (1) ◽

pp. 183-190 ◽

Author(s):

Xu-Cong Lv ◽

Xiao-Lan Huang ◽

Wen Zhang ◽

Ping-Fan Rao ◽

Li Ni

Keyword(s):

Rice Wine ◽

Alcohol Fermentation ◽

Yeast Diversity ◽

Glutinous Rice ◽

Culture Independent ◽

Fermentation Starters ◽

Culture Dependent

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Microbial community structure and dynamics during the traditional brewing of Fuzhou Hong Qu glutinous rice wine as determined by culture-dependent and culture-independent techniques

Food Control ◽

10.1016/j.foodcont.2015.03.054 ◽

2015 ◽

Vol 57 ◽

pp. 216-224 ◽

Author(s):

Xu-Cong Lv ◽

Zhi-Chao Chen ◽

Rui-Bo Jia ◽

Zhi-Bin Liu ◽

Wen Zhang ◽

...

Keyword(s):

Community Structure ◽

Microbial Community ◽

Microbial Community Structure ◽

Rice Wine ◽

Structure And Dynamics ◽

Glutinous Rice ◽

Culture Independent ◽

Culture Dependent

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Identification and characterization of filamentous fungi isolated from fermentation starters for Hong Qu glutinous rice wine brewing

The Journal of General and Applied Microbiology ◽

10.2323/jgam.58.33 ◽

2012 ◽

Vol 58 (1) ◽

pp. 33-42 ◽

Author(s):

Xu-Cong Lv ◽

Zhi-Qing Huang ◽

Wen Zhang ◽

Ping-Fan Rao ◽

Li Ni

Keyword(s):

Filamentous Fungi ◽

Rice Wine ◽

Glutinous Rice ◽

Identification And Characterization ◽

Fermentation Starters

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Microbial diversity of traditional fermentation starters for Hong Qu glutinous rice wine as determined by PCR-mediated DGGE

Food Control ◽

10.1016/j.foodcont.2012.05.025 ◽

2012 ◽

Vol 28 (2) ◽

pp. 426-434 ◽

Author(s):

Xu-Cong Lv ◽

Xing Weng ◽

Wen Zhang ◽

Ping-Fan Rao ◽

Li Ni

Keyword(s):

Microbial Diversity ◽

Rice Wine ◽

Glutinous Rice ◽

Traditional Fermentation ◽

Fermentation Starters

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Characterization of fungal community and dynamics during the traditional brewing of Wuyi Hong Qu glutinous rice wine by means of multiple culture-independent methods

Food Control ◽

10.1016/j.foodcont.2015.01.046 ◽

2015 ◽

Vol 54 ◽

pp. 231-239 ◽

Author(s):

Xu-Cong Lv ◽

Qi-Qi Cai ◽

Xin-Xin Ke ◽

Fang Chen ◽

Ping-Fan Rao ◽

...

Keyword(s):

Fungal Community ◽

Rice Wine ◽

Glutinous Rice ◽

Culture Independent

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Diversity, knowledge, and valuation of plants used as fermentation starters for traditional glutinous rice wine by Dong communities in Southeast Guizhou, China

Journal of Ethnobiology and Ethnomedicine ◽

10.1186/s13002-019-0299-y ◽

2019 ◽

Vol 15 (1) ◽

Author(s):

Jianwu He ◽

Ruifei Zhang ◽

Qiyi Lei ◽

Gongxi Chen ◽

Kegang Li ◽

...

Keyword(s):

Rice Wine ◽

Glutinous Rice ◽

Fermentation Starters

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Fungal community diversity and fermentation characteristics in regional varieties of traditional fermentation starters for Hong Qu glutinous rice wine

Food Research International ◽

10.1016/j.foodres.2021.110146 ◽

2021 ◽

Vol 141 ◽

pp. 110146

Author(s):

Ying-Ying Huang ◽

Zhang-Cheng Liang ◽

Xiao-Zi Lin ◽

Zhi-Gang He ◽

Xiang-Yun Ren ◽

...

Keyword(s):

Fungal Community ◽

Community Diversity ◽

Rice Wine ◽

Glutinous Rice ◽

Traditional Fermentation ◽

Fermentation Starters

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Evaluation of different PCR primers for denaturing gradient gel electrophoresis (DGGE) analysis of fungal community structure in traditional fermentation starters used for Hong Qu glutinous rice wine

International Journal of Food Microbiology ◽

10.1016/j.ijfoodmicro.2017.05.010 ◽

2017 ◽

Vol 255 ◽

pp. 58-65 ◽

Author(s):

Xu-Cong Lv ◽

Ya-Jun Jiang ◽

Jie Liu ◽

Wei-Ling Guo ◽

Zhi-Bin Liu ◽

...

Keyword(s):

Community Structure ◽

Gel Electrophoresis ◽

Denaturing Gradient Gel Electrophoresis ◽

Pcr Primers ◽

Rice Wine ◽

Fungal Community Structure ◽

Glutinous Rice ◽

Gradient Gel Electrophoresis ◽

Traditional Fermentation ◽

Fermentation Starters

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Comparison of microbial communities and amino acid metabolites in different traditional fermentation starters used during the fermentation of Hong Qu glutinous rice wine

Food Research International ◽

10.1016/j.foodres.2020.109329 ◽

2020 ◽

Vol 136 ◽

pp. 109329

Author(s):

Zhang-Cheng Liang ◽

Xiao-Zi Lin ◽

Zhi-Gang He ◽

Hao Su ◽

Wei-Xin Li ◽

...

Keyword(s):

Microbial Communities ◽

Rice Wine ◽

Glutinous Rice ◽

Acid Metabolites ◽

Traditional Fermentation ◽

Fermentation Starters

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Comparison study of the volatile profiles and microbial communities of Wuyi Qu and Gutian Qu, two major types of traditional fermentation starters of Hong Qu glutinous rice wine

Food Microbiology ◽

10.1016/j.fm.2017.07.019 ◽

2018 ◽

Vol 69 ◽

pp. 105-115 ◽

Author(s):

Zhibin Liu ◽

Zhiyao Wang ◽

Xucong Lv ◽

Xiaoping Zhu ◽

Liling Chen ◽

...

Keyword(s):

Microbial Communities ◽

Rice Wine ◽

Comparison Study ◽

Glutinous Rice ◽

Volatile Profiles ◽

Traditional Fermentation ◽

Fermentation Starters

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Bacterial community dynamics during the traditional brewing of Wuyi Hong Qu glutinous rice wine as determined by culture-independent methods

Food Control ◽

10.1016/j.foodcont.2013.05.003 ◽

2013 ◽

Vol 34 (2) ◽

pp. 300-306 ◽

Author(s):

Xu-Cong Lv ◽

Ruo-Lan Huang ◽

Fang Chen ◽

Wen Zhang ◽

Ping-Fan Rao ◽

...

Keyword(s):

Bacterial Community ◽

Community Dynamics ◽

Rice Wine ◽

Bacterial Community Dynamics ◽

Glutinous Rice ◽

Culture Independent

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