汾酒大曲微生物多样性及其代谢物特征的研究

31071592
2010
C2003.食品微生物学
韩北忠
面上项目
教授
中国农业大学
38万元
功能性;DGGE;代谢组学;大曲;分子生态学
2011-01-01到2013-12-31
  • 中英文摘要
  • 结题摘要
  • 结题报告
  • 项目成果
  • 项目参与人
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序号 标题 类型 作者
1 汾酒大曲可培养真菌多样性的初步分析 期刊论文 马凯|崔哲男|郑晓卫|韩建书|杜小威|陈晶瑜|韩北忠|
2 Complex microbiota of a Chinese "Fen" liquor fermentation starter (Fen-Daqu), revealed by culture-dependent and culture-independent methods 期刊论文 Zheng, Xiao-Wei|Yan, Zheng|Han, Bei-Zhong|Zwietering, Marcel H.|Samson, Robert A.|Boekhout, Teun|Nout, M. J. Robert|
3 Effect of different Bacillus strains on the profile of organic acids in a liquid culture of Daqu 期刊论文 Yan, Zheng|Zheng, Xiao-Wei|Chen, Jing-Yu|Han, Jian-Shu|Han, Bei-Zong|
4 Daqu - A Traditional Chinese Liquor Fermentation Starter 期刊论文 Zheng, Xiao-Wei|Tabrizi, Minoo Rezaei|Nout, M. J. Robert|Han, Bei-Zhong|
5 Monitoring the Ecology of Bacillus During Daqu Incubation, a Fermentation Starter, Using Culture-Dependent and Culture-Independent Methods 期刊论文 Yan, Zheng|Zheng, Xiao-Wei|Han, Bei-Zhong|Han, Jian-Shu|Nout, M. J. Robert|Chen, Jing-Yu|
6 Characterization of Fen-Daqu Through Multivariate Statistical Analysis of 1H NMR Spectroscopic Data 期刊论文 Le, Van-Die|Zheng, Xiao-Wei|Ma, Kai|Chen, Jing-Yu|Han, Bei-Zhong|Nout, M. J. Robert|
7 Microbial composition during Chinese soy sauce koji-making based on culture dependent and independent methods 期刊论文 Yan, Yin-Zhuo|Qian, Yu-Lin|Ji, Feng-Di|Chen, Jing-Yu|Han, Bei-Zhong|
8 Characterization of volatile compounds in Fen-Daqu - a traditional Chinese liquor fermentation starter 期刊论文 Le, Van-Diep|Zheng, Xiao-Wei|Chen, Jing-Yu|Han, Bei-Zhong|
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