Research map: Spatiotemporal heterogeneity drives acetic acid fermentation of traditional Chinese aromatic vinegar: Insights into microbiota dynamics and flavor formation

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  1. Microbial modulation of aromatic esters in wine: Current knowledge and future prospects · Krista M. Sumby · 2009 · 563 citations · Cited by this paper
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  13. Changes in flavour characteristics and bacterial diversity during the traditional fermentation of Chinese rice wines from Shaoxing region · Peixuan Wang · 2014 · 218 citations · Cited by this paper
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  19. Investigation of volatile flavor compounds and characterization of aroma-active compounds of water-boiled salted duck using GC–MS–O, GC–IMS, and E-nose · Cong Li · 2022 · 196 citations · Cited by this paper
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  21. Cooperation within the microbial consortia of fermented grains and pit mud drives organic acid synthesis in strong-flavor Baijiu production · Wei Qian · 2021 · 181 citations · Cited by this paper
  22. Review of Aroma Formation through Metabolic Pathways of Saccharomyces cerevisiae in Beverage Fermentations · Marissa B. Hirst · 2016 · 145 citations · Cited by this paper
  23. Kombucha: Biochemical and microbiological impacts on the chemical and flavor profile · Peyton Bishop · 2022 · 144 citations · Cited by this paper
  24. Microbial diversity and their roles in the vinegar fermentation process · Sha Li · 2015 · 126 citations · Cited by this paper
  25. Key aroma-active compounds in brown sugar and their influence on sweetness · Jie Liu · 2020 · 119 citations · Cited by this paper
  26. Determination of the Free Amino Acid, Organic Acid, and Nucleotide in Commercial Vinegars · Yan Kong · 2017 · 114 citations · Cited by this paper
  27. Recent advances of ultrasound-assisted Maillard reaction · Hang Yu · 2020 · 114 citations · Cited by this paper
  28. Combined effects of fermentation starters and environmental factors on the microbial community assembly and flavor formation of Zhenjiang aromatic vinegar · Ting Huang · 2021 · 108 citations · Cited by this paper
  29. Profiling the key metabolites produced during the modern brewing process of Chinese rice wine · Zhao Jin · 2020 · 107 citations · Cited by this paper
  30. Deciphering the succession patterns of bacterial community and their correlations with environmental factors and flavor compounds during the fermentation of Zhejiang rosy vinegar · Guan-Yu Fang · 2021 · 95 citations · Cited by this paper
  31. Characterization of the flavor and nutritional value of coconut water vinegar based on metabolomics · Senzheng Xu · 2021 · 89 citations · Cited by this paper
  32. Lactic acid bacteria: a promising alternative for recombinant protein production · Elena García‐Fruitós · 2012 · 80 citations · Cited by this paper
  33. Oxygen influences spatial heterogeneity and microbial succession dynamics during Baijiu stacking process · Liangqiang Chen · 2024 · 76 citations · Cited by this paper
  34. Characterization of the typical fragrant compounds in traditional Chinese-type soy sauce · Guozhong Zhao · 2019 · 74 citations · Cited by this paper
  35. Study of bacterial community succession and reconstruction of the core lactic acid bacteria to enhance the flavor of paocai · Dongdong Wang · 2022 · 71 citations · Cited by this paper
  36. Revealing the influence of microbiota on the flavor of kombucha during natural fermentation process by metagenomic and GC-MS analysis · Lingyun Yao · 2023 · 71 citations · Cited by this paper
  37. Elucidating and Regulating the Acetoin Production Role of Microbial Functional Groups in Multispecies Acetic Acid Fermentation · Zhen‐Ming Lu · 2016 · 67 citations · Cited by this paper
  38. Adaptive mutation of Acetobacter pasteurianus SKU1108 enhances acetic acid fermentation ability at high temperature · Minenosuke Matsutani · 2013 · 63 citations · Cited by this paper
  39. Research Progress on Flavor and Quality of Chinese Rice Wine in the Brewing Process · Xi Mao · 2023 · 52 citations · Cited by this paper

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