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References from From relative dominance to overproliferation: clarifying microbial and sensory inference in mechanized Hongqu fermentation. Local targets link to admitted publications; unresolved targets remain external evidence.
Effects of the microbial community on the formation of volatile compounds and biogenic amines during the traditional brewing of Hongqu rice wine
10.1016/j.crfs.2022.08.020 · 2022 · External reference
Absolute quantification of viable bacteria abundances in food by next-generation sequencing: quantitative NGS of viable microbes
10.1016/j.crfs.2023.100443 · 2023 · External reference
Strain-level contribution of three lactic acid bacteria to consortium stability and milk fermentation assessed by untargeted metabolomics and volatile compound analysis
10.1016/j.fbio.2026.108243 · 2026 · External reference
Simultaneous inoculation of non-Saccharomyces yeast and lactic acid bacteria for aromatic kiwifruit wine production
10.1016/j.fm.2024.104589 · 2024 · External reference
Metatranscriptomics reveals microbial community function succession and characteristic flavor formation mechanisms during black rice wine fermentation
10.1016/j.foodchem.2024.140428 · 2024 · External reference
Mechanized Qu-making may contribute to lactic acid bacteria overproliferation in Hongqu rice wine brewing: insights into microbial dysbiosis and flavor quality deterioration
2026 · External reference
