Editorial to Special Issue-Food Brewing Technology and Brewing Microorganisms

doi:10.3390/foods12173324

Editorial

. 2023 Sep 4;12(17):3324.

doi: 10.3390/foods12173324.

Editorial to Special Issue-Food Brewing Technology and Brewing Microorganisms

Yanru Chen^{1

2}, Guiming Fu^{1

2}, Jinjing Wang³, Wenqin Cai^{1

2}

Affiliations

¹ State Key Laboratory of Food Science and Resources & College of Food Science and Technology, Nanchang University, Nanchang 330047, China.
² International Institute of Food Innovation, Nanchang University, Nanchang 330299, China.
³ Key Laboratory of Industrial Biotechnology, Ministry of Education, School of Biotechnology, Jiangnan University, Wuxi 214122, China.

PMID: 37685256
PMCID: PMC10486715
DOI: 10.3390/foods12173324

Editorial

Editorial to Special Issue-Food Brewing Technology and Brewing Microorganisms

Yanru Chen et al. Foods. 2023.

. 2023 Sep 4;12(17):3324.

doi: 10.3390/foods12173324.

Authors

Yanru Chen^{1

2}, Guiming Fu^{1

2}, Jinjing Wang³, Wenqin Cai^{1

2}

Affiliations

¹ State Key Laboratory of Food Science and Resources & College of Food Science and Technology, Nanchang University, Nanchang 330047, China.
² International Institute of Food Innovation, Nanchang University, Nanchang 330299, China.
³ Key Laboratory of Industrial Biotechnology, Ministry of Education, School of Biotechnology, Jiangnan University, Wuxi 214122, China.

PMID: 37685256
PMCID: PMC10486715
DOI: 10.3390/foods12173324

Abstract

Food brewing technology is an important technology in the modern worldwide food industry, which uses the specific traits of microorganisms to produce food by traditional or modern engineering techniques [...].

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Conflict of interest statement

The authors declare no conflict of interest.

References

1. Yang X.S., Song X.Y., Yang L., Zhao J., Zhu X. Effect of Deacidification Treatment on the Flavor Quality of Zaosu Pear–Kiwifruit Wine. Foods. 2022;11:2007. doi: 10.3390/foods11142007. - DOI - PMC - PubMed
1. Pu S.C., Yan S.B. Fungal Diversity Profiles in Pit Mud Samples from Chinese Strong-Flavour Liquor Pit. Foods. 2022;11:3544. doi: 10.3390/foods11223544. - DOI - PMC - PubMed
1. Chen L.C., Xiang W.L., Liang X.M., Liu J.Y., Zhu H.Y., Cai T., Zhang Q., Tang J. Fungal Biomarkers in Traditional Starter Determine the Chemical Characteristics of Turbid Rice Wine from the Rim of the Sichuan Basin, China. Foods. 2023;12:585. doi: 10.3390/foods12030585. - DOI - PMC - PubMed
1. Tang J., Chen J., Chen D.M., Li Z.J., Huang D., Luo H.B. Structural Characteristics and Formation Mechanism of Microbiota Related to Fermentation Ability and Alcohol Production Ability in Nongxiang Daqu. Foods. 2022;11:2602. doi: 10.3390/foods11172602. - DOI - PMC - PubMed
1. Zhang Y.T., Deng Y.K., Zou Y.F., Han B.L., Pu J.Z., Rao J.Q., Huang D., Luo H.B. Linking Microbial Functional Gene Abundance and Daqu Extracellular Enzyme Activity: Implications for Carbon Metabolism during Fermentation. Foods. 2022;11:3623. doi: 10.3390/foods11223623. - DOI - PMC - PubMed

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[1] Yang X.S., Song X.Y., Yang L., Zhao J., Zhu X. Effect of Deacidification Treatment on the Flavor Quality of Zaosu Pear–Kiwifruit Wine. Foods. 2022;11:2007. doi: 10.3390/foods11142007. - DOI - PMC - PubMed

[2] Yang X.S., Song X.Y., Yang L., Zhao J., Zhu X. Effect of Deacidification Treatment on the Flavor Quality of Zaosu Pear–Kiwifruit Wine. Foods. 2022;11:2007. doi: 10.3390/foods11142007. - DOI - PMC - PubMed

[3] Pu S.C., Yan S.B. Fungal Diversity Profiles in Pit Mud Samples from Chinese Strong-Flavour Liquor Pit. Foods. 2022;11:3544. doi: 10.3390/foods11223544. - DOI - PMC - PubMed

[4] Pu S.C., Yan S.B. Fungal Diversity Profiles in Pit Mud Samples from Chinese Strong-Flavour Liquor Pit. Foods. 2022;11:3544. doi: 10.3390/foods11223544. - DOI - PMC - PubMed

[5] Chen L.C., Xiang W.L., Liang X.M., Liu J.Y., Zhu H.Y., Cai T., Zhang Q., Tang J. Fungal Biomarkers in Traditional Starter Determine the Chemical Characteristics of Turbid Rice Wine from the Rim of the Sichuan Basin, China. Foods. 2023;12:585. doi: 10.3390/foods12030585. - DOI - PMC - PubMed

[6] Chen L.C., Xiang W.L., Liang X.M., Liu J.Y., Zhu H.Y., Cai T., Zhang Q., Tang J. Fungal Biomarkers in Traditional Starter Determine the Chemical Characteristics of Turbid Rice Wine from the Rim of the Sichuan Basin, China. Foods. 2023;12:585. doi: 10.3390/foods12030585. - DOI - PMC - PubMed

[7] Tang J., Chen J., Chen D.M., Li Z.J., Huang D., Luo H.B. Structural Characteristics and Formation Mechanism of Microbiota Related to Fermentation Ability and Alcohol Production Ability in Nongxiang Daqu. Foods. 2022;11:2602. doi: 10.3390/foods11172602. - DOI - PMC - PubMed

[8] Tang J., Chen J., Chen D.M., Li Z.J., Huang D., Luo H.B. Structural Characteristics and Formation Mechanism of Microbiota Related to Fermentation Ability and Alcohol Production Ability in Nongxiang Daqu. Foods. 2022;11:2602. doi: 10.3390/foods11172602. - DOI - PMC - PubMed

[9] Zhang Y.T., Deng Y.K., Zou Y.F., Han B.L., Pu J.Z., Rao J.Q., Huang D., Luo H.B. Linking Microbial Functional Gene Abundance and Daqu Extracellular Enzyme Activity: Implications for Carbon Metabolism during Fermentation. Foods. 2022;11:3623. doi: 10.3390/foods11223623. - DOI - PMC - PubMed

[10] Zhang Y.T., Deng Y.K., Zou Y.F., Han B.L., Pu J.Z., Rao J.Q., Huang D., Luo H.B. Linking Microbial Functional Gene Abundance and Daqu Extracellular Enzyme Activity: Implications for Carbon Metabolism during Fermentation. Foods. 2022;11:3623. doi: 10.3390/foods11223623. - DOI - PMC - PubMed

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Editorial to Special Issue-Food Brewing Technology and Brewing Microorganisms

Affiliations

Editorial to Special Issue-Food Brewing Technology and Brewing Microorganisms

Authors

Affiliations

Abstract

Conflict of interest statement

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Abstract

Conflict of interest statement

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References

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