Environmental factor driven microbial interactions regulate flavor metabolisms in polymicrobial fermented alcoholic beverages: A dynamic coupling framework
Year: 2025
Type: article
Language: en
Topic: Fermentation and Sensory Analysis
Authors and affiliations:
raw_author_name: Enxiang Zong
raw_affiliation_strings: School of Food and Health, Beijing Technology and Business University, Beijing 100048, China
raw_author_name: Jianping Yang
raw_affiliation_strings: Sichuan Solid-State Fermentation Technology Innovation Center, Luzhou 646000, China; Luzhou LaoJiao Co. Ltd., Luzhou 646000, China
raw_author_name: Jiaojiao Zhang
raw_affiliation_strings: School of Pharmacy, Xinyang Agricultural and Forestry University, Xinyang, Henan 464000, China
raw_author_name: Xianing Wang
raw_affiliation_strings: School of Food and Health, Beijing Technology and Business University, Beijing 100048, China
raw_author_name: Shenghui Zhang
raw_affiliation_strings: School of Food and Health, Beijing Technology and Business University, Beijing 100048, China
raw_author_name: Yuansong Peng
raw_affiliation_strings: Sichuan Solid-State Fermentation Technology Innovation Center, Luzhou 646000, China; Luzhou LaoJiao Co. Ltd., Luzhou 646000, China
raw_author_name: Jinghui Lai
raw_affiliation_strings: School of Food and Health, Beijing Technology and Business University, Beijing 100048, China
raw_author_name: Xiaotao Sun
raw_affiliation_strings: School of Food and Health, Beijing Technology and Business University, Beijing 100048, China; Key Laboratory of Geriatric Nutrition and Health (Beijing Technology and Business University), Ministry of Education, Beijing 100048, China; Key Laboratory of Brewing Molecular Engineering of China Light Industry, Beijing Technology and Business University, Beijing 100048, China
raw_author_name: Shan Zeng
raw_affiliation_strings: Sichuan Solid-State Fermentation Technology Innovation Center, Luzhou 646000, China; Luzhou LaoJiao Co. Ltd., Luzhou 646000, China
raw_author_name: Ling Ao
raw_affiliation_strings: School of Food and Health, Beijing Technology and Business University, Beijing 100048, China; Sichuan Solid-State Fermentation Technology Innovation Center, Luzhou 646000, China; Luzhou LaoJiao Co. Ltd., Luzhou 646000, China. Electronic address: aoling@lzlj.com
raw_author_name: Youqiang Xu
raw_affiliation_strings: School of Food and Health, Beijing Technology and Business University, Beijing 100048, China; Key Laboratory of Geriatric Nutrition and Health (Beijing Technology and Business University), Ministry of Education, Beijing 100048, China; Key Laboratory of Brewing Molecular Engineering of China Light Industry, Beijing Technology and Business University, Beijing 100048, China. Electronic address: xuyouqiang@btbu.edu.cn
raw_author_name: Baoguo Sun
raw_affiliation_strings: School of Food and Health, Beijing Technology and Business University, Beijing 100048, China; Key Laboratory of Geriatric Nutrition and Health (Beijing Technology and Business University), Ministry of Education, Beijing 100048, China; Key Laboratory of Brewing Molecular Engineering of China Light Industry, Beijing Technology and Business University, Beijing 100048, China