Chai Lijuan

TL;DR: A perspective on targeting and isolating specific functional microbes in baijiu microbiota with the gene sequence-based medium prediction method is provided.

TL;DR: In this article, the authors investigated the microbial metabolic network involved in flavor development in Asian starter cultures and found that Lactobacillales and Eurotiales were the potential predominant populations successively responsible for the production of lytic enzymes and flavor precursors/compounds.

TL;DR: Assays from an in vitro simulated fermentation further validated the roles of jiupei microbiota in acetic and lactic acid production, and these acids were subsequently metabolized to butyric and hexanoic acid by the pit mud microbiota.

TL;DR: Wang et al. as mentioned in this paper identified 43 kinds of volatile flavor substances by HS-SPME/GC-MS, mainly including ethyl acetate (relative content at the end of fermentation: 1104.1 mg/L), phenylethyl alcohol (417.6mg/L) and acetoin (605.2 MG/L).

TL;DR: Wang et al. as mentioned in this paper explored the temporal dynamics of microbial metabolic profiling in fermented grains via PICRUSt based on 16S rRNA gene sequences and found Bacilli and Bacteroidia were the major potential butyrate producers in buk pathway at the beginning of fermentation, while later Clostridia dominated the two pathways.