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《Journal of Mountain Agriculture and Biology》 2018-06
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Research Porgress of Maotai Flanor

WU Yong-jun;College of Life Scierce,Guizhou Univerisity;  
The flavor of soy sauce aroma is a research hotspot at present. The representative products of soy sauce and their fermentation microorganisms,flavor substances,flavor genes and formation mechanism are summarized.
【Fund】: 国家自然科学基金项目(No.31260394/c200207)
【CateGory Index】: TS264.2
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【Citations】
Chinese Journal Full-text Database 10 Hits
1 YANG Yilei;LI Mengdan;CHEN LiL i;JIANG Liwen;College of Food Science and Technology, Hunan Agricultural University;Hunan Provincial Key Laboratory of Food Science and Biotechnology;Hunan Provincial Research Center of Engineering and Biotechnology for Fermentative Food;;Optimization of post-fermentation process for Mucor-type Douchi[J];中国酿造;2015-10
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3 ZHU Deli;XIE He;LI Maoqin;College of Life Science,Guizhou University;;Screening Genes Related to Maotai-flavor of Bacillus subtilis by Suppression Subtracted Hybridization[J];贵州农业科学;2015-06
4 WU Junrui;WANG Xiaorui;TANG Xiaoyang;WANG Qianqian;WU Rina;YUE Xiqing;College of Food Science, Shenyang Agricultural University;State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University;;Identification of Lactic Acid Bacteria and Yeast from Naturally Fermented Soybean Paste from Liaoning Province[J];食品科学;2015-09
5 XU Yan;Lab of Brewing Microbiology and Applied Emzymology, Research Center for Brewing Science and Enzyme Technology;Key Lab of Industrial Biotechnology of Ministry of Education, Jiangnan University;Food Safety & Nutrition Collaborative Innovation Center;;Study on Liquor-making Microbes and the Regulation & Control of Their Metabolism Based on Flavor-oriented Technology[J];酿酒科技;2015-02
6 LI Xiao-ran;LIU Xiao-feng;ZHANG Hai-yan;LUO Yi-yong;LIU Chen-jian;Faculty of Life Science and Technology, Kunming University of Science and Technology;;Microbial Community Diversity in Douchi from Yunnan Province Using High-throughput Sequencing Technology[J];现代食品科技;2014-12
7 ZHAO Mou-ming;CAI Yu;FENG Yun-zi;CUI Chun;ZHAO Hai-feng;College of Light Industry and Food Sciences,South China University of Technology;;Identification of Aroma-active Compounds in Soy Sauce by HS-SPME-GC-MS/O[J];现代食品科技;2014-11
8 SHAO Ming-Kai;WANG Hai-Yan;XU Yan;NIE Yao;The Key Laboratory of Industrial Biotechnology, Ministry of Education, School of Biotechnology,Jiangnan Uinversity,Center for Brewing Science and Enzyme Technology;;Yeast community structure and its impact on flavor components during the fermentation process of Chinese Maotai-flavor liquor[J];微生物学通报;2014-12
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10 ZHANG Xiaolong;LU Anmou;WANG Xiaodan;LIANG Fang;LONG Qianping;PANG Bo;QIU Shuyi;Guizhou Fermenting Engineering and Biopharmaceuticals Key Lab;Life Science College of Guizhou University;Guizhou Zhenjiu Co.Ltd.;Chemistry and Chemical Engineering College of Guizhou University;;Isolation and Identification of Jiang-flavor-producing Bacteria Strains From Daqu[J];酿酒科技;2013-11
【Co-citations】
Chinese Journal Full-text Database 10 Hits
1 LIU Hong-xin REN Yan;ZHANG Dong-lei;YANG Yan-rong;LIU Wen-Jun;SUN Tian-song;Key Laboratory of Dairy Biotechnology and Engineering, Ministry of Education, Inner Mongolia Agricultural University;;Isolation and identification of Lactic acid bacteria from koumiss from Xilingol in Inner Mongolia[J];中国乳品工业;2015-10
2 LIU Junchao;ZHAO Yongwei;MIAO Lihong;ZHANG Mingchun;LIU Pulin;School of Biology and Pharmaceutical Engineering,Wuhan Polytechnic University;Hubei Baiyunbian Distillery Co.Ltd.;;Species and Quantities of Yeast Strains in Fermented Grains of Jianxiang Baijiu(Liquor) of Different Production Turns[J];酿酒科技;2015-12
3 Zhang Chao;Zhao Chongbo;Xu Min;Yang Shilong;Lu Yi;Huang Qinwan;Wu Chunjie;Zhang Dayong;Jiang Yun;Chengdu University of Traditional Chinese Medicine;The Key Laboratory of Technology of Chinese Medicine Processing, State Administration of Traditional Chinese Medicine;;Reviews on Historical Evolution and Modern Research of Rhizoma Pinelliae Fermentata[J];世界科学技术-中医药现代化;2015-09
4 CHEN Jiulin;TANG Qian;SHAN Hongli;WANG Ziqin;XU Yan;GUO Xiang;College of Horticulture,Sichuan Agricultural University;;Suitability of Introduced Cultivars in Sichuan for Processing Black Tea and Black Tea Quality Evaluation[J];食品科学;2015-23
5 CHEN Meizhu;QIU Shuyi;HU Baodong;WANG Jing;XU Jia;WANG Xiaodan;Guizhou Provincial Key Laboratory of Fermentation Engineering and Biological Pharmacy, Guizhou University;College of Life Sciences, Guizhou University;School of Liquor and Food Engineering, Guizhou University;;Research progress of yeast in Moutai-flavor liquor production[J];中国酿造;2015-06
6 FU Guo-cheng;Professional Committee of Liquor Making;;Research on the Relationship Between Trace Element and Quality of Xifeng Liquor[J];酿酒;2015-03
7 ZENG Deyong;FANG Yi;LIU Tao;CAO Wentao;Fermentation Engineering and Bio-pharmacy Key Lab of Guizhou University;Guizhou Guocang Distillery Co.Ltd.;;Isolation and Identification of a Bacterial Strain with High-yield of Proteinase from Jiangxiang High-temperature Daqu[J];酿酒科技;2015-03
8 XIONG Xiaomao;LIU Tingting;YANG Tuanyuan;MIAO Lihong;LIU Junchao;Hubei Baiyunbian Distillery Co.Ltd.;School of Biology and Pharmaceutical Engineering,Wuhan Polytechnic University;;Liquid Fermentation Characteristics of Baijiu(Liquor) with Mixed Strains of Yeast and Bacillus[J];酿酒科技;2015-02
9 XIAO Bei;WANG Xiaodan;BAN Shidong;KONG Weibing;QIU Shuyi;HU Penggang;Guizhou Provincial Key Lab of Fermentation Engineering and Biological Pharmacy;School of Liquor and Food Engineering, Guizhou University;School of Life Sciences, Guizhou University;;Screening and Identification of Thermophilic Bacterial Strain in Jiangxiang Daqu[J];酿酒科技;2015-02
10 ZHU Dewen;JIANG Yingli;GAO Hong;NIE Huifang;SHEN Yi;LUO Aimin;Department of Food Engineering,Sichuan University;Langjiu Group Co.Ltd.;;Isolation and Identification of a Jiangxiang-producing Bacillus Strain from Jiangxiang Daqu[J];酿酒科技;2014-06
【Secondary Citations】
Chinese Journal Full-text Database 10 Hits
1 YANG Yi-Lei;QING Wen-Zhe;CHEN Li-Li;College of Food Science and Technology,Hunan Agricultural University;Hunan Provincial Key Laboratory of Food Science and Biotechnology;Hunan Provincial Research Center of Engineering and Biotechnology for Fermentative Food;;Advance of research on functional components of Mucor-type Douchi[J];食品安全质量检测学报;2014-12
2 LI Yufeng;OUYANG Jing;SU Wu;ZHENG Xiaofen;JIANG Liwen;College of Food Science and Technology, Hunan Agricultural University;Hunan Provincial Key Laboratory of Food Science and Biotechnology;Fermented Food Engineering and Technology Research Center of Hunan Province;;Protein biological changes and antioxidant capacity of traditional fermented Douchi[J];中国酿造;2014-11
3 XU Xin;WANG Qian-qian;WANG Xiao-rui;XUE Ya-ting;WU Ri-na;College of Food Science,Shenyang Agricultural University;;Isolation and identification of salt-resistant lactic acid bacteria in farmers' soybean paste[J];食品与发酵工业;2014-11
4 ZHANG Jing;ZOU Wei;DENG Jing;WU Huachang;SHI Jiaojiao;College of Bioengineering,Sichuan University of Science & Engineering;;Effect of extraction time on analysis of volatile components in sweet flour paste[J];中国酿造;2014-02
5 WU Jun-rui;ZHANG Miao;YUE Xi-qing;LI Xin;WU Ri-na;College of Food Science,Shenyang Agricultural University;;Isolation and identification of lactic acid bacteria in traditionally fermented soybean pastes from Heilongjiang[J];食品与发酵工业;2014-03
6 ZHAO Xin;WANG Qiang;Department of Biological and Chemical Engineering,Chongqing University of Education;;Study on comparisons of different ripening fermentation periods fermented Shuidouchi in their physicochemical properties[J];食品工业科技;2014-11
7 LIU Jian-bin;LIU Meng-ya;HE Cong-cong;SONG Huanlu;WANG Ye;GUO Jia;Laboratory of Molecular Sensory Science,Beijing Technology and Business University;COFCO Nutrition and Health Research Institute Co. ,Ltd;;Identification of key aroma-active compound in coco mass by AEDA and OAV calculation[J];食品与发酵工业;2013-09
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9 LI Xin;WU Jun-rui;TIAN Tian;YUE Xi-qing;College of Food Science,Shenyang Agricultural University;;Isolation, Identification and Preliminary Screening of Acid-Tolerant Lactic Acid Bacteria from Naturally Fermented Pickle Juices from Daqing[J];食品科学;2014-01
10 Chai Yangyang Ge Jingping * Song Gang Chen Li Ling Hongzhi Ping Wenxiang (Key Laboratory of Microbiology, College of Life Science, Heilongjiang University, Harbin 150080);Isolation, Screening of Yeast and Identification of Functional Yeast from the Traditional Fermented Soybean Paste[J];中国食品学报;2013-03
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