Bei-Zhong Han

TL;DR: The chemical composition is discussed with particular reference to the proximate composition, the amino acid content and profile, as well as the volatile flavour components of various types of sufu.

TL;DR: In this paper, the authors compared Asian amylolytic fermentation starters in terms of microbial diversity and function and found that the knowledge about the microbiota composition and their function is still fragmentary information, so further research is required to establish the functionality and growth kinetics of the microbiota in diverse types of Daqu.

TL;DR: Investigation of the microbial diversity of Fen-Daqu, a starter for light-flavour liquor, using combined culture-dependent and culture-independent approaches (PCR-DGGE) revealed that Bacillus licheniformis was an abundant bacterial species, and Saccharomycopsis fibuligera, Wickerhamomyces anomalus, and Pichia kudriavzevii were the most common yeasts encountered in Fen- Daqu.

TL;DR: In vitro solubility, as a percentage of total zinc in soaked rice, was significantly higher than in untreated brown rice while, in steeped brown rice, it was lower (p<0.05).

TL;DR: This study is the first to identify the yeast communities associated with grapes in China using molecular methods and the results enrich the knowledge of wine-related microorganisms, and can be used to promote the development of the local wine industry.